Quinoa Tabbouleh

By courtneyepowell

Ingredients

• 3 cups cooked white quinoa, cooled
• 1 1/2 cups flat-leaf parsley leaves
• 1 cup roughly chopped mint leaves
• 1/4 cup snipped chives
• 9 ounces cherry tomatoes, quartered
• 1 tablespoon finely grated lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and freshly cracked black pepper
• Feta, optional
• Pitas, for serving, optional

Details

Servings 4
Adapted from health.com

Preparation

Step 1

In a bowl, place quinoa, parsley, mint, chives, tomatoes and lemon zest and toss to combine. In a separate bowl, mix lemon juice, oil, salt and pepper; pour over salad and toss to combine. Top with crumbled feta and serve with pitas, if desired.