Spring time brings out my love for grain salads and what better than to tweek the traditional tabouli recipe and exchange cous cous with quinoa. I also added some cilantro along with the parsley and a few other spring vegetables I had in the fridge. Hope you enjoy!
3 cups cooked quinoa
1 cucumber, peeled, seeded, diced
3 green onion, sliced thin on diagonal
¼ cup cilantro. minced
½ cup parsley, minced
4 asparagus, grilled, chopped (optional)
¼ cup diced fennel bulb (optional)
¼ cup fresh lime juice
¼ cup extra virgin olive oil
2 teaspoons Ume Plum vinegar
pinch of stevia powder
Combine the quinoa, cucumber, onion, cilantro, parsley, asparagus, and fennel in a medium bowl. Whisk together the dressing ingredients and pour over the quinoa mixture stirring to combine. Let sit about 10 minutes before serving.
Great in a wrap with hummus or topping fresh greens for the perfect salad.