Quinoa Tabbouleh

By Chef Laura Published: August 2, 2016

• Yield: 4 cups (4 Servings)
• Prep: 20 mins
• Cook: 10 mins
• Ready In: 50 mins

A departure from the classic using bulgur and tomatoes, this dish is full of parsley and mint, peppadews and avocado ... and QUINOA, for a gluten free twist!

Ingredients

• 1 cup Quinoa cooked according to package directions
• 1 medium Avocado medium dice
• 3/4 cup Hot House Cucumber chopped
• 6 each peppadew peppers finely chopped
• 1/3 cup or as needed Italian flat leaf parsley minced
• 1/4 cup Fresh mint minced
• 1/4 cup Scallions chopped
• 1 1/2 T Avocado Oil
• 1 medium Lemon juiced
• kosher salt to taste
• black pepper to taste

Instructions

1. In large bowl, combine quinoa, avocado, cucumber, peppadews, parsley, mint and scallions.
   
2. In small bowl, whisk oil, lemon juice, salt and pepper. Adjust seasonings.
   
3. Toss with quinoa vegetable mixture until combined. Refrigerate until ready to serve.
   

• Cuisine: Mediterrarean
• Course: Salad
• Skill Level: Beginner