Quinoa Tabbouleh (Printable Version)

Shake together fluffy quinoa, a dash of lemon, juicy tomatoes, chopped herbs, and some olive oil for a chill Mediterranean mix.

# Everything You’ll Need:

→ Salad Base

01 - 200 g quinoa, cooked and cooled down
02 - 30 g parsley, snipped really fine
03 - 15 g arugula, chopped up small
04 - 1 small red onion, diced
05 - 100 g regular tomato or 75 g cherry tomatoes, all chopped

→ Dressing

06 - Juice from half a lemon
07 - Half a lemon’s peel, grated in
08 - A pinch or two of salt
09 - Plenty of fresh black pepper, ground
10 - 15 ml good extra virgin olive oil

# Steps to Cook:

01 - Cut your arugula, tomatoes, parsley, and onion into itty-bitty pieces so they blend in nicely.
02 - Drop the herbs, all those veggies, and cooked quinoa into your largest bowl.
03 - Splash in the lemon juice, add in the grated zest, and pour olive oil right across your salad mix.
04 - Crack some pepper, sprinkle salt, then give it all a good toss until everything's combined well.
05 - Dish it out onto plates and enjoy while it's extra fresh.

# Extra Suggestions:

01 - If you want to use lemon zest, make sure you scrub your lemon first or stick with organic so everything stays tasty.
02 - Pairs perfectly with a big scoop of hummus, grilled fish, falafel, or even chicken from the grill.

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