Candie's Favorite Recipe: Quinoa Tabouli Salad
You can call it love at first taste, but when I had this salad for the first time, I knew I couldn't get enough of it. It's so easy to make, light and fresh too. Try and make this yourself!
Quinoa Tabouli Salad with Feta & Garbanzo Beans
Yield: 4-6 Servings
Ingredients:
2 cups cooked quinoa
½ cup chopped scallions
¼ cup fresh chopped mint
½ cup fresh chopped parsley
1 cup Persian cucumbers, chopped
1 cup garbanzo beans
2 cloves of minced garlic
¼ cup fresh squeezed lemon juice
3 tablespoons extra virgin olive oil
1 large tomato, diced
2 oz crumbled feta cheese
Salt and pepper to taste
Process: Combine quinoa, scallions, mint, parsley, cucumbers, and garbanzo beans in a large bowl. In a separate bowl, (I like to use a spouted Pyrex cup) whisk together the garlic, lemon juice, and olive oil. Season with salt and pepper and then pour over the quinoa mixture, combine well. Gently toss in the tomato and feta cheese. Enjoy! Storage Tip: Keeping fresh herbs rolled in a damp paper towel and sealed in a plastic bag in the fridge will keep it fresh for almost 2 weeks.
Recipe credit to Clean and Delicious
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