Simple Quinoa Tabbouleh Salad Recipe

February is American Heart Month, but heart health is something we should all be aware of daily. One of the many reasons we garden is to ensure fresh, healthy food is available almost year-round. However, it can sometimes be challenging to incorporate what you grow into actual meals. That's why the recipes you find on our website are filled with fresh vegetables and herbs. Today's recipe is a heart-healthy favorite, simple quinoa tabbouleh salad. 

Ingredients

• 1 cup quinoa, uncooked
• 1 pint cherry tomatoes, halved
• 1 Bell pepper chopped
• 1 Cucumber, seedless, diced
• 2 Cups fresh parsley, chopped
• ¼ Red onion, chopped
• ¼ cup raw pepitas

Prep

1. Cook quinoa in water at a ratio of 2:1 (for 1 cup of quinoa add 2 cups of water) Bring water to a boil, reduce heat to simmer for about 8 minutes. Crack the lid to prevent overflow.
2. Once the water has been absorbed remove from the heat, fluff with a fork, cover with lid and set aside.
3. Chop cherry tomatoes, cucumber, parsley, and onion

Directions

1. Add cooked quinoa and vegetables to a large bowl and toss to combine.
2. Drizzle with enough dressing to coat and toss again.
3. Season with salt and pepper if desired.
4. Top with pepitas and serve.

Dressing Ingridents

• 5 Tbs Olive Oil
• 2 Lemons or 6 tbs/3 ounces of lemon juice

Directions

1. Juice both lemons (each lemon should yield about 3 tbs)
2. Whisk together ingridents and pour over salad