Ingredients
- 1 cup (170g) quinoa
- 2 medium tomatoes, finely diced
- 1 small cucumber, finely diced 1 bell pepper, finely diced
- 1 red onion, finely diced
- 2⁄3 cup (15g) parsley, chopped 2⁄3 cup (15g) mint, chopped juice of 2 limes
- 2 tbsp. olive oil
Directions
- Cook the quinoa according to instructions on the packaging. Once cooked, place in a large salad bowl.
- Finely dice the vegetables and chop the fresh herbs, then add to the salad bowl.
- Squeeze in the lime juice, drizzle with olive oil and season to taste with salt and pepper. Mix everything well until combined.
- Serves as a salad or side dish. Store covered and refrigerated for up to 3 days.
This quinoa tabbouleh is loaded with protein and so delicous!
