Tabouli (Tabbouleh) With Quinoa And Chickpeas

Delicious, hearty, and nourishing tabbouleh salad with quinoa and chickpeas.

INGREDIENTS:

- quinoa - chopped fresh flat leaf parsley - chopped fresh mint - green onions, chopped - garlic, minced - extra virgin olive oil - juice of 1-2 lemons - Persian cucumbers, diced - chickpeas, drained and rinsed. - pint cherry tomatoes, halved or quartered. - sea salt

INSTRUCTIONS

Rinse quinoa thoroughly and drain. Brin quinoa and 2 cups of water to a simmer. Cover and turn heat down to low.

1:

 Meanwhile, in a serving bowl, stir together the parsley, mint, green onions, garlic, olive oil, lemon juice, cucumbers, chickpeas, and tomatoes. Season to taste with salt.

2:

Allow quinoa to cool to warm or room temperature. Stir quinoa in to the salad mixture.

3:

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