Herby Quinoa Tabbouleh Salad: This healthy grain salad combines superfoods quinoa and almonds for a fresh, protein-packed side dish. Dressing this Mediterranean salad with Noosh Virgin Almond Oil and lemon juice amplifies the quinoa’s nutty flavor. Gluten-Free, Dairy-Free, Vegetarian, Vegan, Peanut-Free
1 cup quinoa
1/2 teaspoon kosher salt
2 tablespoon fresh lemon juice
1 garlic clove, grated
2 Persian cucumbers or 1 large English cucumber, cut into 1/4″ pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced
Chopped almonds, to garnish
- In a medium saucepan, add quinoa, salt, and 1 1/4 cups water. Bring the water to a boil over high heat, then simmer for 10 minutes or until the quinoa is tender. Remove from heat and let remain covered, for 5 minutes. Fluff with a fork and allow to cool with the lid off.
- Meanwhile, whisk lemon juice, garlic, and Noosh Virgin Almond Oil in a small bowl.
- Transfer the cooled quinoa into a large bowl. Add cucumber, tomatoes, herbs, and scallions. Drizzle in dressing and toss to coat. Garnish with chopped almond if desired.
Note: To make this is a full meal, serve with grilled chicken or lamb kabobs and sautéed seasonal vegetables.