Tabbouleh Salad
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
happybellyfoodie.com