Quinoa Tabbouleh Salad

  • 1 c. cooked quinoa
  • 1/4 medium red onion, thinly sliced
  • 1 small cucumber, peeled and chopped
  • 1/2 c. kalamata olives, pitted and halved
  • 1 c. small tomatoes, halved (I used pear tomatoes, but grape or cherry tomatoes also work well)
  • 1 c. loosely packed fresh parsley leaves (I prefer flat leaf), chopped
  • 2 cloves garlic, minced
  • 2 T. lemon juice
  • 3 T. extra virgin olive oil
  • Salt & pepper, to taste

Combine all the ingredients in a large bowl and toss well to thoroughly coat everything with the dressing and homogenize the mixture. Serve at room temperature or slightly chilled.

  • Yields: 4-6 servings
  • Preparation Time: 15 minutes plus chilling time (if desired)
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