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Nectarine Quinoa Tabbouleh

Servings: 4

Ingredients

  • 1 large lemon zest, and juice
  • 2 tsps white wine vinegar or apple cider vinegar
  • 2 Tbsps extra virgin olive oil
  • 2 cups cooked quinoa
  • 3 medium nectarines pitted and cut into a small dice
  • 1 small red onion diced small
  • 4 garden cucumbers or 1 English cucumber cut into small dice
  • 1 large bunch of fresh parsley chopped
  • 1 large bunch of fresh cilantro chopped
  • sea salt and freshly ground black pepper to taste

Instructions

  • Allow your quinoa to cool completely.
  • In a large bowl, whisk your fresh lemon juice, zest, vinegar, and oil.
  • Add in all the remaining ingredients and season to your taste with sea salt and pepper.
  • Stir well to combine. Taste and adjust the seasoning.
  • Enjoy immediately or store in a sealed container in the fridge for up to 3 days.