Mediterranean Quinoa Salad
Posted by: EdibleGarden Admin -
This delicious salad is the Edible Garden take on Lebanese Tabbouleh. We’ve substituted red quinoa to pack a healthful, complete protein punch into this simple gluten-free lunch or side dish.
Ingredients
- 1 cup red quinoa (dry measure)
- 1 cup Edible Garden parsley, roughly chopped
- 4 tbsp Edible Garden mint leaves, finely chopped
- 1 large shallot, diced
- 1/4 cup raw slivered almonds
- 2 ounces goat cheese, crumbled (optional)
- 2 tbsp lemon juice
- salt & pepper to taste
Instructions
- Cook quinoa according to package instructions and allow to cool. Once cooled combine quinoa with parsley, mint, shallot, almonds, and goat cheese. Use a fork to mix well. Squeeze lemon juice over the top and season with salt & pepper