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Recipes

Minted Quinoa Tabouli

minted quinoa salad

minted quinoa salad

4 servings

This savory salad tastes so fresh, you’ll love our high-protein version of the classic summer favorite.  Best to enjoy when cucumbers and tomatoes are fresh and in season.  I love using my mini food processer for chopping the herbs, which saves a lot of prep time; but it’s a pretty minimal effort either way.  The quinoa may be prepared in advance for this dish, since it’s served cold.

Ingredients:

Bring 2 1/2 cups of water to a boil in a medium-sized saucepan.  Add quinoa and black lentils, bring to simmering, then reduce heat to low; cover and cook for 20 to 25 minutes or until the water is absorbed.  Remove from heat and allow quinoa mixture to cool.  Mix in remaining ingredients and serve warm or cold.