Here’s a super fast and simple tabbouleh salad recipe. Now that spring is here I’m feeling more in the mood to eat salads and fresh vegetables. I made this as a side with pan fried tilapia filet.
- 2 Tbsp lemon juice
- 3 cup parsley curly
- 1 cup mint fresh
- 1/2 cup tomato
- 2 Tbsp red onion
- 2 Tbsp extra virgin olive oil
- 1/2 cup quinoa cooked
- 1/4 tsp salt
- 1/4 tsp pepper
- Wash and spin dry the parsley.Finely chop parsley and mint leaves and place it in a large bowl.
- Dice the tomato, and onion and add it to the bowl.
- Add the cooked quinoa, juice of lemons, olive oil, and salt & pepper to taste. Mix well, cover the bowl and refrigerate for 30 minutes and serve. Can keep for up to 3 days.