Quinoa Tabbouleh
| Prep Time | 30 minutes |
| Servings |
3/4 cup servings
|
Ingredients
- 3 cups cooked quinoa cooled
- 1 1/2 cups fresh flat-leaf parsley leaves
- 1 cup mint leaves roughly chopped
- 1/4 cup chives snipped
- 9 oz. cherry tomatoes quartered
- 1 tbsp. lemon zest finely grated
- 2 tbsp. lemon juice
- 2 tsp. Olive Oil
- 3 tbsp. water
- salt and fresh cracked pepper to taste, preferably salt substitute
- feta cheese; low fat or no fat crumbled
Ingredients
|
Instructions
- In a bowl, place quinoa, parsley, mint, chives, tomatoes and lemon zest and toss to combine. Top with crumbled feta cheese and serve.
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