Quinoa Tabbouleh Salad

Serves: 2

Ingredients

• 1 ½ cups (270 g) cooked quinoa*
• 1 ½ cups (275 g) canned cannellini beans (white beans), drained and rinsed
• 1 cup (145 g) cucumber, chopped
• ⅓ cup (60 g) red bell pepper, chopped
• 2 Tbsp (15 g) green onions (tops and bulbs), chopped
• 1 tsp (2 g) dried parsley
• 2 Tbsp (30 mL) lemon juice
• 1 Tbsp (15 mL) olive oil
• ½ tsp (1 g) salt
• ½ tsp (1 g) black pepper

Directions

1. Add all ingredients to a bowl and mix well. Serve cold.

*Note: If cooked quinoa is not on hand, combine ½ cup (90 g) uncooked quinoa with 1 cup (250 mL) water in a pot. Bring to a boil, then reduce heat to low and cook for 20 minutes with lid on. Once finished cooking, turn off heat and allow quinoa to steam for additional 10 minutes with lid on, then use cooked quinoa as directed above.