Monday, July 4, 2016

Quinoa Tabouli Salad

Yield: 4 servings

1 cup quinoa
2 cups water
2-3 green onions, finely chopped
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh parsley, finely chopped
2 medium tomatoes, chopped
1/2 cucumber, chopped
1/2 cup pumpkin seeds
1/2 avocado, chopped
fresh mint, finely chopped
optional: 1/4 cup crumbled feta

juice of 1/2 lemon
1 tbsp apple cider vinegar
2 tbsp olive oil
1 clove garlic
salt and pepper, to taste

1. Cook quinoa in water until all the water is absorbed, about 15 minutes. Remove from heat and cool.
2.  Mix all the dressing ingredients in a small bowl.
3. When quinoa is cool, mix remaining salad ingredients together with the quinoa.
4. Pour dressing over the salad and toss to combine.

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