Quinoa And Spring Vegetable Tabouli Salad

Recipe Ingredients

3 cups	711ml	Water
1		Tea bag of mint tea of choice
1 1/2 cups	355ml	Quinoa - rinsed
1/3 cup	78ml	Lemon juice
1/3 cup	78ml	Olive oil
1 tablespoon	15ml	Dried Italian seasoning herb blend
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Garlic powder
1/2 teaspoon	2.5ml	Lemon pepper
2 cups	292g / 10oz	Diced peeled seeded cucumber
2 cups	125g / 4.4oz	Diced seeded tomatoes
1 1/2 cups	219g / 7.7oz	Diced seeded green pepper
3/4 cup	46g / 1.6oz	Thinly-sliced green onion
3/4 cup	177ml	Thinly-sliced lengthwise-quartered radish
1/2 cup	55g / 1.9oz	Toasted sunflower seeds
1/3 cup	78ml	Sliced black olives
1/3 cup	48g / 1.7oz	Freshly-chopped parsley
1/4 cup	36g / 1.3oz	Freshly-chopped mint

Recipe Instructions

In a medium saucepan, bring the water and tea bag to a boil. Add the quinoa, cover, reduce the heat to low, and simmer for 15 minutes. Drain off any of the remaining water from the quinoa and discard the tea bag. Transfer the cooked quinoa to a bowl and set aside to cool.

In a small bowl, whisk together the lemon juice, olive oil, Italian herb blend, salt, garlic powder, lemon pepper, and black pepper. Pour the dressing over the cooled quinoa and toss gently to combine.

Add the remaining ingredients and toss gently to combine. Taste and adjust seasonings, as needed. Cover and chill for 30 to 60 minutes to allow the flavors to blend.

This recipe yields 7 cups.

Source:
The Vegan Chef at http://www.veganchef.com

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