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Mushroom Quinoa Tabouli Salad
Prep Time 20 minutes
Rest Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 191 kcal
Ingredients
- 1 cup quinoa dry
- 2 clove garlic minced
- 8 oz mushrooms sliced
- 1 cup fresh parsley chopped
- 3 tbsp fresh mint chopped
- 1 cup cucumber finely diced
- 1/4 cup lemon juice
- 3/4 cup cherry tomatoes
- salt & pepper
Instructions
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In a saucepan bring 1 cup quinoa with 2 cups water to a boil. Reduce to low heat, cover and cook for 15 minutes. Let cool about 15 minutes before assembling salad.
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In a frying pan heat a few tablespoons of water. Cook minced garlic and sliced mushrooms for about 5 minutes until tender.
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In a large bowl toss all ingredients. Salt and pepper to taste.
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Refrigerate until serving.
Recipe Notes
- Makes about 7 cups
- Store in fridge in airtight container for up to 5 days