Quinoa Tabbouleh

Quinoa Tabbouleh Salad

An oil-free & gluten-free spin on this bright, flavorful dish!

Makes 2 servings
Ingredients

• 1.5 cups cooked Quinoa

• 1 Cucumber, diced

• 2 large Tomatoes, diced

• 2-3 tbsp Lemon Juice

• 1/4 cup Red Onion

• 1 1/2 cups Parsley

• 1 cup Kale

• 1/4 cup Mint leaves

• 1 tsp Tahini mixed with 1 tbsp water

• Salt to taste

Directions

1. In a food processor, add the parsley, kale, and mint. Pulse until finely chopped. Remove and place in a large mixing bowl.

2. Without washing the food processor, add the red onion and pulse until chopped. Add to the mixing bowl.

3. Add all remaining ingredients into the bowl and stir.

4. Allow to chill in the fridge for an hour to allow the flavors to meld.

5. Enjoy!