Zoup!-Inspired Quinoa Tabbouleh Salad
Serving Size / Yield
- 1 C uncooked quinoa
- 1/2 red onion, chopped
- 2 tomatoes, chopped
- 1 cucumber, chopped
- 1 1/2 to 2 cups minced parsley (1 large bunch)
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 2 Tbs. lemon juice
- Salt, to taste
- Pepper, to taste
- 8 oz. feta
Follow cooking instructions for quinoa. Fluff when finished.
Drain the red onions. Stir the onions, tomatoes, cucumber, parsley and garlic into the warm quinoa. Whisk together the olive oil and lemon juice with 1/2 teaspoon of salt. Pour over the salad and stir to combine. Crumble the feta over the salad and stir it in.
Serve room temperature or cold.