Minty Fresh Quinoa Tabbouli

The Vegan culinary journey across the Middle East continues with a quinoa tabbouli salad. This tastes great served by itself, alongside my hummus recipe, as a salad topper, in a wrap or on top of a bagel (with hummus) and the list goes on and on. Can't go wrong with any of those options, including creating your own tabbouli main starter or side kick. Whatever you choose, you'll definitely be satisfied with this salad. 

Tabbouli Ingredients: 

• 1 bundle of parsley (about 2 - 2.5 cups), finely chopped or cut with kitchen shears 
• 4 - 6 mint leaves, finely chopped. 
• 1/2 red pepper, diced small. 
• 1/4 cup red onion, diced small. 
• 1/4 cup olive oil 
• The juice of 1/2 a lemon 
• 1 tsp minced garlic 
• 1/4 tsp salt 
• 2 cups of chilled quinoa. Don't mix it in with the other ingredients while it's still hot or warm. 

Mix all of the above ingredients together. If the quinoa isn't chilled at that point, all other ingredients besides the quinoa can be mixed together. 

Store in a sealed container for up to 3 - 4 days. 

Enjoy!!