1 C quinoa
1 ¾ C water
¼ C lemon juice (~1-2 lemons)
¼ C extra virgin olive oil
2 Tbs apple cider vinegar
1 tsp sea salt
1 English cucumber, small dice
1 lb cherry or grape tomatoes, quartered
3 scallions, thinly sliced (I only use green portion)
½ C parsley, stemmed and chopped
¼ C mint, stemmed and chopped
Traditional tabbouleh is made with much more parsley. Play around with the proportions of parsley, mint, cucumber, tomato and scallions to find your preferred blend of flavors.
Brand + Website Design by Current Design Studio
Get tips for balanced nutrition, feeding finicky toddlers, and a glimpse at my love of food and family…