Quinoa Tabouli

Wow is this ever good on a hot Summer day. So tasty and filling!

Quinoa Tabouli (Serves 4) *Adapted from Chef AJ

  • 2 cups dry quinoa
  • 4 cups filtered water
  • 2 English cucumbers, diced small
  • 1 pint cherry tomatoes, cut in half
  • 4 cups purple grapes, cut in half
  • 1 bunch scallions, finely sliced diagonally
  • ½ bunch parsley, chopped fine
  • 1 ounce of mint, chopped
  • 5 juicy limes, juiced
  • Freshly ground black pepper to taste
  • Optional: Avocado for garnish

Wash quinoa in a large pan and drain. Add filtered water, bring to a boil and cover and cook until soft, approximately 30 minutes. Let cool and fluff quinoa with a fork.

In a large bowl, add quinoa and all remaining ingredients. Toss well.

Note: Dice half an avocado on each salad before serving if you wish.