After visiting a local Mediterranean restaurant with some friends the other night, I’ve had tabbouleh on the brain! I created this version knowing that I wanted to replace the standard bulgur wheat with quinoa to make it protein-rich. And I love cilantro so it was a fun twist to the traditional parsley and mint. My kids enjoyed it, but thought that I made it too lemony (which is my favorite part!) so you can use less if you prefer. You can also play around with various toppings too – like black olives, avocado slices, organic corn, or fresh tomatoes.
Cilantro Tabbouleh with Quinoa

• 2 cups cooked quinoa

• 3 cups packed fresh, chopped cilantro

• 1/4 cup rice vnegar

• 2 teaspoons coconut aminos

• 1/4 cup chopped onion

• Juice of 1 lemon

• 2 garlic cloves, minced

• Ground pepper

Whisk oil, vinegar, soy sauce, lemon juice, garlic, and pepper in a medium bowl. Add in quinoa and onion and stir. Fold in the cilantro. Cover and chill for a least 30 min. Makes 4 servings.

You may also like:

Fajita Quinoa

Mediterranean Farro Salad