Quinoa Tabbouleh Mediterranean Salad (Printable Version)

Fresh quinoa tabbouleh blends herbs, tomato, lemon, and olive oil for a light Mediterranean-inspired dish.

# Ingredients:

→ Salad Base

01 - 200 g cooked quinoa
02 - 30 g fresh parsley, finely chopped
03 - 15 g arugula, chopped
04 - 1 small red onion, finely chopped
05 - 100 g medium tomato, chopped or 75 g cherry tomatoes, chopped

→ Dressing

06 - Grated zest of 1/2 unwaxed lemon
07 - Juice of 1/2 lemon
08 - 15 ml extra virgin olive oil
09 - Fine sea salt, to taste
10 - Freshly ground black pepper, to taste

# Steps:

01 - Finely chop the parsley, arugula, red onion, and tomatoes into small, uniform pieces.
02 - Place the cooked quinoa, chopped vegetables, and herbs in a large mixing bowl.
03 - Incorporate the lemon zest, lemon juice, and olive oil into the bowl with the quinoa mixture.
04 - Season generously with salt and freshly ground black pepper. Toss thoroughly to combine all ingredients evenly.
05 - Transfer to serving plates and enjoy immediately for maximum freshness.

# Notes:

01 - For optimal flavor and safety, use organic lemons for zest or thoroughly wash before grating.
02 - This dish pairs exceptionally well with hummus, falafel, grilled meat, or fish.

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