Directions for: Quinoa Tabouleh
cup cooked quinoa, cooled
cup cooked chickpeas or 1 19-oz can, drained and rinsed
medium cucumber, quartered lengthwise then sliced
medium tomatoes, diced
cup chopped fresh parsley leaves
1/4-1/2 cup chopped fresh mint leaves
2-3 cloves garlic, minced
cup flax seed oil
cup olive oil
Tbsp lemon juice
tsp sea salt
freshly ground black pepper to taste
1. Combine all ingredients in a large bowl.
2. Cover and chill in fridge for at least 30 minutes.
3. Remove from fridge, uncover, toss lightly, and serve.
4. Store any leftovers in fridge for up to 2 days.