SLB TABBOULEH

A never-fail and full of fresh herbs salad that you can eat every day of the week come summer…

2 cups quinoa, cooked 

1 cup cherry tomatoes, sliced or halved

1/2 cup persian cucumber, sliced 

1/4 cup green onion

1/4 cup parsley

1/4 cup mint

2 tablespoons olive oil (I love Wonder Valley)

Salt and pepper to taste

Generous squeeze of lemon

Cook quinoa ahead of time then allow it to cool before preparing the rest of the dish. 

Finely chop mint, parsley, cucumber and set it aside in a large bowl. Finely chop the green onion and add it to the same bowl with the parsley, mint and cucumbers. Finely slice cherry or grape tomatoes in half and then add the tomatoes to the bowl along with the cooked quinoa.

Drizzle with olive oil, lemon juice, salt and pepper. Toss, season to taste, and serve!