I ate it with a piece of GF toast slathered with vegan coconut butter, topped with thinly sliced radishes and a mix of amaranth and broccoli micro-greens. Hello, healthy lunch.
Quinoa Tabbouleh Salad
original recipe
Ingredients:
1 1/2 cups cooked quinoa (3/4 cup dry cooked with 1 1/2 cups water)
1 cup diced tomatoes
1 cup diced cucumber
1 cup mixed herbs, finely chopped (parsley, carrot tops, fennel tops, mint, dill)
1/4 cup or more scallions, white and green parts
2 tsp. lemon juice
2 tsp. olive oil
salt and pepper, to taste
Instructions:
Toss all ingredients together. Serve chilled or at room temperature. Print this post
2 comments:
Every time I look at your posts/recipes I marvel at your talent for the food prepared and the beautiful presentation. No joke.
Seriously Linds, your pictures should be in a magazine. They are beautiful!!! And I miss you too :)
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