Protein-packed quinoa gets transformed into a Mediterranean salad loaded with fresh herbs and vegetables. With a simple lemon vinaigrette, this side dish is even better the next day!
Tabbouleh-Style Walnut & Quinoa Salad
Walnut
Main DishSaladSide Dish
Gluten FreeVeganVegetarian
prep
20
minscook
15
minsmake
6
servings1 cup
tri-color quinoa, rinsed
2 tablespoons
fresh lemon juice
1 clove
garlic, finely chopped
1/2 teaspoon
kosher salt
1/8 teaspoon
ground black pepper
1/4 cup
extra-virgin olive oil
1 cup
halved grape tomatoes
3/4 cup
chopped Italian parsley
3/4 cup
chopped Fisher® Walnut Halves & Pieces
2
green onions, thinly sliced
2 tablespoons
chopped fresh mint
Food Safety Instruction
DIRECTIONS
- Cook quinoa as directed on package. Spread onto large plate. Refrigerate until cool.
- Meanwhile, mix lemon juice, garlic, salt and pepper in large bowl. Gradually whisk in oil until blended. Add cooled quinoa and remaining ingredients. Toss to coat. Refrigerate 2 hours to allow flavors to blend.
