Adapted from Ancient Harvest Quinoa
We think that this is a lovely summer luncheon salad or side dish. Serve at room temperature or cool.
2 cups Ancient Harvest quinoa, cooked a/drained
1 teaspoon fresh basil
1/2 cup fresh chopped parsley
1/2 cup lemon juice
1/2 cup chopped scallions
3 medium ripe tomatoes, chopped
1/4 cup olive oil
2 Tablespoons fresh chopped mint
Salt and pepper to taste
1 garlic clove, minced
1/4 cup black olives, sliced
Cook quinoa according to directions on box.
Place all ingredients, except lettuce and olives, in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend. Line a salad plate with lettuce . Top with Tabouli salad and garnish with olives.
Yield: Serves 4
Optional suggestions from KosherEye – Top with boneless grilled chicken or salmon, or kosher faux shrimp such as Dyna-Sea brand.
Recipes:Salad, Quinoa, Parve, Kosher