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Tabbouleh Salad
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Servings
6
-8 Servings
Ingredients
2
C
cooked quinoa
2
ramps
finely chopped
2
C
parsley
chopped
1/2
C
fresh mint
chopped
3/4
C
tomatoes
diced
Juice from 1/2 lemon
1
tablespoons
olive oil
Salt and freshly ground black pepper to taste
Instructions
Allow the quinoa to cool completely after cooking.
In a large bowl, combine all ingredients, cover and refrigerate for 1-2 hours or overnight.
Notes
Recipe by: Connie Murray @happybellyfoodie.com