Quinoa Tabbouleh Salad

Ingredients

• Quinoa

  raw

  1 cup or 170g

• Water

  100g

• Green tomatoes

  raw

  3 medium or 369g

• Cucumber

  raw, peeled

  ½ medium or 101g

• Parsley

  raw

  100g

• Mint Leaf Chip Gelato

  Ciao Bella

  ½ cup or 100g

• Scallions

  raw

  200g

• Olive oil

  ¼ cup or 54g

• Lemon

  raw, with peel

  1 fruit without seeds or 108g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Cook quinoa on the stove: In a small pot, combine quinoa, water and a pinch of salt. Cover, bring to a boil on high heat, reduce heat to low and cook for 12 minutes. Remove from heat, let stand for 5 minutes and fluff with a fork.
2. Or cook quinoa in Instant Pot. You can also use leftovers.
3. Transfer quinoa to a large mixing bowl and add tomatoes, cucumber, parsley, mint, onion, olive oil, lemon juice, salt and pepper.
4. Gently stir salad with large spoon to combine.
5. Serve cold.
6. Recipe by: Olena Osipov (source: https://ifoodreal.com/quinoa-tabbouleh-salad/)