Quinoa Tabouli Salad With Feta & Garbanzo Beans Recipe | Clean & Delicious 

By Clean & Delicious

Yield: 4-6 Servings

Ingredients:

2 cups cooked quinoa

½ cup chopped scallions

¼ cup fresh chopped mint

½ cup fresh chopped parsley

1 cup Persian cucumbers, chopped

1 cup garbanzo beans

2 cloves of minced garlic

¼ cup fresh squeezed lemon juice

3 tablespoons extra virgin olive oil

1 large tomato, diced

2 oz crumbled feta cheese

Salt and pepper to taste

Process:

Combine quinoa, scallions, mint, parsley, cucumbers, and garbanzo beans in a large bowl.

In a separate bowl, (I like to use a spouted Pyrex cup) whisk together the garlic, lemon juice, and olive oil. Season with salt and pepper and then pour over the quinoa mixture, combine well.

Gently toss in the tomato and feta cheese. Enjoy!

Storage Tip: Keeping fresh herbs rolled in a damp paper towel and sealed in a plastic bag in the fridge will keep it fresh for almost 2 weeks.

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