Quinoa Tabbouleh
Author: 
 
Ingredients
Salad Ingredients
  • 3 Bushels of Italian Flat Leaf Parsley, stems removed, finely chopped (I used regular parsley)
  • 1 Large Bushel of Kale, stems removed, finely chopped (I used spinach)
  • 1 Bundle of Green Onions, finely chopped (I used half a red onion diced)
  • 1 Handful of Fresh Mint, finely chopped
  • 2-4 Roma Tomatoes, diced
  • 2-4 Persian Cucumbers, diced
  • 1 C Quinoa, cooked
  • 15 oz Chickpeas, cooked or from a can, drained and rinsed
Dressing:
  • 1 Lemon, juiced
  • 2 tablespoons Olive Oil
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • ½ teaspoon Allspice
  • ½ teaspoon Garlic powder
  • Salt and Pepper, to taste
Instructions
  1. Combine all the salad ingredients.
  2. Combine all of the dressing ingredients.
  3. Mix the salad and dressing together.
  4. Note this salad can be made and dressed several days in advance and can keep up to 6 days in the fridge in an airtight container. Unlike some salads that get soggy with dressing, this salad tastes better the next day when the dressing has had more time to absorb into the other ingredients.
  5. Tastes great with pita and hummus!
Notes
I often make this as a side dish or I add chicken to make it an entree. It is great both ways!

This salad can be made and dressed several days in advance and can keep up to 6 days in the fridge in an airtight container. Unlike some salads that get soggy with dressing, this salad tastes better the next day when the dressing has had more time to absorb into the other ingredients.

Tastes great with pita and hummus!
Nutrition Information
Serving size: 6 cups
Recipe by Fantastically Fit at http://www.fantastically-fit.com/quinoa-tabbouleh/