Quinoa Tabbouleh

Recipe by Cook's Hideout

Blogging Marathon# 41: Week 2/ Day 2 Theme: Picnic Hamper Dishes Dish: Quinoa Tabbouleh Salads are really perfect to take along for picnics, especially the ones made with grains or pasta. They can be made ahead of time and the resting gives the grains a chance to absorb all the flavors. And the biggest advantage of all is they can be served at room temperature without any problem.

Ingredients

• 2 cups quinoa (- cooked (cook 1cup of quinoa with 2 cups of water))
• 1 cucumber (- small, diced)
• 1 tomato (- medium, deseeded and diced)
• roasted chickpeas (- finely chopped)
• roasted chickpeas (- finely chopped)
• 2 tbsps lemon juice
• 2 cloves garlic (, finely minced)
• optional Feta Cheese
• to taste Salt

Method

1. In a small bowl, combine garlic clove, lemon juice, 3tbsp extra virgin olive oil. Add the chopped herbs and salt. Mix well.
2. In a mixing bowl, combine cooked quinoa, cucumber, tomatoes and the dressing. Gently mix and set it aside for 30 minutes before serving. Add feta cheese just before serving.

View the recipe instructions at Cook's Hideout