Tabbouleh Salad with Quinoa and Shredded Carrots

Directions

Ingredients :

2 cups water

1 pinch salt

1 cup quinoa

1 tomato

chopped

½ cup shredded carrot

½ cup minced green onion

¼ cup minced fresh mint

¼ cup minced fresh parsley

5 tablespoons lemon juice

¼ cup olive oil

½ teaspoon salt

⅛ teaspoon ground black and red pepper blend (such as Penzey’s®)

Methods :

Bring water and a pinch of salt to a boil in a saucepan. Add quinoa to water, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Cool.

Stir cooled quinoa, tomato, carrot, green onion, mint, and parsley together in a bowl.

Whisk lemon juice, olive oil, 1/2 teaspoon salt, and ground pepper together in a small bowl until dressing is smooth. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 30 minutes.