Lebanese Quinoa Parsley Tabbouleh Salad
Tabbouleh...my way. Gluten-free, and packed with nutrition. I mean, my face kind of says it all 😆
3 C cooked quinoa
1 C diced cucumber
1/2 C diced tomato
4 green onions, thinly sliced
1/4 C fresh lemon juice (or to taste)
Salt to taste
Cook the quinoa according to the instruction on the package. Rinse in a colander under cold water until quinoa is totally chilled. Mix the rest of the ingredients together thoroughly, and enjoy.
This modern twist on a classic Lebanese staple is a delicious side for shawarma and rice, kafta, or even just in some pita bread on its own! It’s refreshing, filling, and full of nutrients and flavor. The lemon and salt levels are totally up to you, but I’m all about that lemony tang.
