Quinoa Tabbouleh

-Eyrie Restaurant
Yields: 1 lb salad

Ingredients

3 cups quinoa, cooked and cooled
¼ cup olive oil
1 Tablespoon salt
1 cup green onions, finely sliced
1 cup chopped fresh mint
¼ cup Gourmet Gardens parsley paste
1 seedless cucumber, unpeeled, diced
2 celery stalks, finely sliced
2 cups cherry tomatoes, cut in half or quartered depending on size
2 Tablespoons red wine vinegar
1 Tablespoon lemon zest
1 Tablespoon lemon juice

Technique

•Toss chilled quinoa to the rest of the ingredients, cover and let sit for 1 hour before serving.