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KitchAnnette Tabbouleh Dish

Quinoa Tabbouleh

Annette Zito, KitchAnnette™
Prep Time 20 minutes
Fridge Time 4 hours
Course Salad
Servings 8

Equipment

  • Small bowl
  • Large Bowl

Ingredients
  

  • 1 garlic clove, minced
  • salt and pepper to taste
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 2 cups quinoa, cooked and cooled
  • 1 cup baby arugula
  • 1 cup hothouse cucumber, diced
  • 1 cup grape tomatoes, quartered
  • 2 scallions, chopped
  • 1 cup parsley, chopped
  • 1/2 cup mint, chopped

Instructions

  • In a small bowl, whisk garlic, salt, pepper, oil, and lemon juice. Set aside.
  • In a large bowl, add the quinoa, arugula, cucumber, tomatoes, scallions, parsley, and half the mint. Pour dressing over the salad and toss. Refrigerate for at least 4 hours.
  • Remove from fridge, mx in remaining mint, and serve.

Notes

NOTE: 2/3 raw quinoa will yield 2 cups cooked.