Quinoa Tabbouleh

By / Photography By Brooke Allen | December 28, 2015


Combine quinoa, tomatoes, cucumber, parsley and green onion in a large bowl. In a small bowl, combine the lemon juice, olive oil, salt and pepper; stir to combine. Pour lemon and olive oil mixture over the quinoa and vegetables; stir to coat evenly. Chill for an hour before serving.

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  • 3 cups cooked quinoa
  • 2 cups diced tomato
  • 1 cucumber, peeled, seeded and diced
  • 1 bunch flat-leaf parsley, chopped
  • 1 bunch green onions, sliced
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
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