Quinoa Tabouli

I like to divide this into 1/2 cup to 1 cup portions.

This salad is perfect for meal prep and lunches on the go. It’s delicious served cold or at room temperature and keeps well for several days.

Ingredients:

• 3 cups cooked quinoa
• 4–5 small tomatoes, diced
• 1 small red onion, diced
• 3–4 medium cucumbers, peeled and diced
• 1 cup roughly chopped fresh parsley
• Juice from 3–4 fresh lemons
• Avocado or olive oil to taste (about 1–1.5 tablespoons)
• Sea salt and freshly ground black pepper, to taste

Instructions:

Place the cooked quinoa, diced tomatoes, red onion, cucumbers, and chopped parsley in a large bowl.

Squeeze in the lemon juice, drizzle with avocado or olive oil, and season with sea salt and black pepper. Toss everything together until evenly combined.

Taste and adjust the lemon, oil, or seasoning as needed. If you prefer a brighter flavor, add a little more lemon; for a richer texture, add a touch more oil or diced avocado.

Transfer the tabouli to a sealed glass container and refrigerate. It will keep well for up to 5 days and makes a convenient, healthy option for lunches or side dishes.

Serve chilled or at room temperature. It pairs well with grilled proteins, roasted vegetables, or as part of a mezze spread.

Enjoy!

❤Rachel

Quinoa Tabouli

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Ingredients

• 3
  cups
  cooked quinoa
• 4–5
  small tomatoes, diced
• 1
  small red onion, diced
• 3–4
  medium cucumbers, peeled and diced
• 1
  cup
  roughly chopped fresh parsley
• juice from 3–4 fresh lemons
• avocado or olive oil
  about 1–1.5 tablespoons
• sea salt,
  black pepper

Instructions

• Place all ingredients in a large bowl and combine thoroughly.
• Adjust seasoning, lemon juice, and oil to taste.
• Store in a sealed glass container in the refrigerator for up to 5 days.

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