Tabbouleh with Quinoa

Ingredients

• 1 cup dry quinoa, cooked per box directions, and cooled
• 1 cup finely chopped fresh spinach
• 1 English cucumber, diced, about 2 cups
• 1 large tomato or 2 plum tomatoes, chopped
• 2 green onions, sliced
• 3/4 cup fresh chopped parsley
• 1/2 cup extra-virgin olive oil
• 2 Tbsp. fresh lemon juice
• 1 garlic clove, minced
• Kosher salt and black pepper

Instructions

1. 1

   In a large bowl, combine the cooked quinoa, spinach, cucumber, tomatoes, green onion, and parsley.

2. 2

   In a separate bowl, whisk together the olive oil, lemon juice, and garlic. Add to the salad and toss to combine. Season with salt and pepper to taste.

3. 3

   Cover and refrigerate the salad for at least 30 minutes up to overnight. Before serving, taste the salad for salt and acidity.