Loaded Lemony Quinoa Tabbouleh

Make a huge batch of this for #FoodPrep!

Stays great, refrigerated for about 4 days. So tasty, never boring! #HealthyMeals

Makes 2 servings

Ingredients:

• 1 cup quinoa, cooked
  
• 3 Tbsp fresh squeezed lemon juice
  
• 1 garlic clove, minced
  
• 1 Tbsp extra-virgin olive oil
  
• 1/2 tsp sea salt, or to taste
  
• 1/2 tsp fresh cracked pepper, or to taste
  
• 1 large English cucumber, chopped
  
• 1 pint cherry tomatoes, cut into quarters
  
• 1/2 cup chopped flat-leaf, or regular parsley leaves, chopped
  
• 1/4 cup chopped fresh mint, chopped
  
• 1/2 small red onion, diced small
  
• 1/2 cup pomegranate seeds/perils

Instructions:

In a small bowl, whisk lemon juice, garlic, olive oil, sea salt & pepper.

Whisk well to combine, then set aside.

In a large bowl, add cooked quinoa, cucumber, tomatoes, onion, pomegranate and chopped herbs.

Drizzle the dressing over and very gently toss to combine.

Enjoy!

❤Rachel

Loaded Lemony Quinoa Tabbouleh Recipe

Category Food Prep Lunch Salads

Ingredients

• 1 cup quinoa, cooked
• 3 Tbsp fresh squeezed lemon juice
• 1 garlic clove, minced
• 1 Tbsp extra-virgin olive oil
• 1/2 tsp sea salt, or to taste
• 1/2 tsp fresh cracked pepper, or to taste
• 1 large English cucumber, chopped
• 1 pint cherry tomatoes, cut into quarters
• 1/2 cup chopped flat-leaf, or regular parsley leaves, chopped
• 1/4 cup chopped fresh mint, chopped
• 1/2 small red onion, diced small
• 1/2 cup pomegranate seeds/perils

Instructions

1. In a small bowl, whisk lemon juice, garlic, olive oil, sea salt & pepper.
2. Whisk well to combine, then set aside.
3. In a large bowl, add cooked quinoa, cucumber, tomatoes, onion, pomegranate and chopped herbs.
4. Drizzle the dressing over and very gently toss to combine.

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