Recipes
Tabbouleh Style Walnut and Quinoa Salad
- Yield: 6 Servings
- Prep Time: 30 Mins.
- Cook Time: N/A
Ingredients
- 1 cup tricolor quinoa, rinsed well
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- ¼ cup extra-virgin olive oil
- ½ teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup halved grape tomatoes
- ¾ cup chopped flat-leaf parsley
- ¾ cup chopped Fisher®Walnut Halves & Pieces
- 2 tablespoons chopped fresh mint
- 2 green onions, thinly sliced
- For food safety, gently rub produce under cold running water.
Directions
- Prepare quinoa according to package directions. Spread on a large plate and refrigerate to cool.
- Meanwhile, combine lemon juice and garlic in a large bowl. Gradually whisk in olive oil. Season with salt and pepper.
- Add quinoa, tomatoes, parsley, walnuts, mint and green onions to bowl; toss to coat. Prepare a few hours before serving and chill to allow flavors to blend.
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