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Tabbouleh Salad Recipe

Tabbouleh Salad


  • 1 C quinoa (soaked overnight), cooked
  • 1 ¼ C vegetable stock
  • ¼ C extra virgin olive oil
  • ¼ C fresh lemon juice
  • 2 C fresh parsley, chopped
  • 1 C green onions, finely chopped
  • ¼ C fresh mint, chopped
  • 2 red bell peppers, small diced
  • 1 cucumber, peeled, seeded, and chopped
  • 1 tsp. sea salt
  1. Bring vegetable stock to a boil, and add soaked quinoa. Add a pinch of sea salt, and cook to desired consistency. Do not overcook - the quinoa should not be sticky but have a nice clean consistency.
  2. Drain any extra liquid from quinoa and cool.
  3. Pour quinoa into large mixing or salad bowl, add oil and lemon juice, and mix lightly.
  4. Add parsley, red bell pepper, green onions, cucumber, and mint; toss to mix.
  5. Cover. Chill for 1 hour to overnight.
  6. Add 1 tsp. sea salt, and mix lightly.
  7. Enjoy!

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