Quinoa Tabouleh Salad
Jeanette Kimszal:
  • 1 cup Quinoa
  • 2 cups filtered water
  • 1 lemon juiced
  • 2 tbsp Extra virgin Olive Oil ((I like Bragg Olive Oil)
  • 1 beeftsteak tomato chopped into pieces or 1 pint of cherry tomatoes halved
  • 1 cucumber peeled, and chopped into pieces
  • 1 tsp dill
  • 1 tsp parsley
  • Dash of sea salt
  • Dash of black pepper
  1. Add 1 cup quinoa to 2 cups water and boil until the water evaporates and the quinoa is cooked
  2. Let cool in the fridge for 20 minutes
  3. In a medium sized bowl place the parsley, dill, chopped tomatoes and cucumbers, mix and set aside
  4. In a small mixing bowl place the olive oil, lemon juice, salt and pepper and mix well
  5. Take the quinoa out of the fridge and add to the other ingredients.
  6. Top with the dressing, cover and shake until well mixed
  7. Serve
Recipe by Jeanette Kimszal, RDN at https://jeanettekimszal.com/quinoa-tabouleh-salad/