Quinoa Tabbouleh

Quinoa Tabbouleh with Beans
•4 c. cooked quinoa
•2 cans lentils, drained and rinsed
•1 english cucumber, peeled
•2 tomatoes
•1 large bell pepper
•1 head kale, washed
•1/2 cup parsley
•1 bunch green onions (whites only)
•1 clove garlic, minced
•3 tbsp. lemon juice
•2 tbsp. olive oil
•2 tsp. dijon mustard
•3 tbsp. olive oil
•salt and pepper to taste

In small bowl, whisk together garlic, lemon juice, dijon, olive oil, and salt and pepper.  Set aside for 15-minutes.  Meanwhile, roughly chop all vegetables and place in large bowl.  Pour half the lemon juice mixture over the vegetables and combine.  Add lentils and quinoa and toss gently.  Pour remaining lemon juice mixture over the salad and toss one more time.  Cover and refrigerate for at least 30-minutes.

Leave a Comment