Quinoa Tabbouleh

By á-1866

Ingredients

• 1 C dry quinoa, cooked
• 1/2 C freshly squeezed lemon juice
• 1/4 C EVOO
• Kosher salt and freshly ground pepper
• Pinch of freshly grated nutmeg
• 2 bunches of fresh flat leaf parsley, finely chopped (about 3 C)
• 1/2 C finely chopped fresh mint leaves
• 1 pint cherry tomatoes, quartered
• 1 English cuke, diced
• Small handful jarred roasted red peppers, finely chopped

Preparation

Step 1

Cook quinoa according to package directions.
Whisk together the lemon juice, olive oil, ½ rounded tsp of salt, pepper and nutmeg.
Combine parsley, mint, cherry tomatoes, cucumber, peppers and the cooled quinoa in a large bowl. Pour dressing over and toss to coat. Taste for seasoning, and let sit for about 5 min before serving.