Tabbouleh Salad

1

Cook quinoa according to package. Once it’s cooked, cool and rinse under cold water (make sure to drain).

2

In a large bowl, add 1 ½ cups cooked quinoa, cucumber, peas, asparagus, green onion, dill, parsley and mix to combine.

3

To make the dressing, add the olive oil, lemon juice, garlic, sea salt, black pepper to a bowl and whisk with a fork to emulsify. Remove the garlic and pour on top of the tabouleh. Taste and add more flavour if needed.

4

Serve with your favourite protein like chicken, steak or fish.

5

Store any leftovers in an airtight container in the fridge for up to 3 days.

6

Notes: Save the leftover quinoa for other dishes. Add crumbled goat cheese or feta on top. Grilled halloumi would be delicious with this too.