Quinoa Tabouleh with Pecans and Fresh Mint
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1-2 cloves garlic, minced
2 cups cooked quinoa*
1/2 cup pecans, chopped
3 tablespoons fresh mint, chopped
1/2 cup fresh curly parsley, chopped
3 scallions, sliced
Salt and fresh ground pepper to taste
- Whisk the olive oil, lemon juice, and garlic together in a large bowl. Add the nuts, parsley, scallions, and mint.
- Add quinoa to bowl and toss to combine. Season with salt and pepper.
- Cover and place in the refrigerator and allow to chill for at least 15 minutes before serving.
- Gently toss salad, taste, adjust seasonings if necessary, and serve.
*To cook quinoa, combine 1 cup quinoa, 2 cups water, and 1/2 teaspoon sea salt in a sauce pan. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes. Turn off heat and let steam for 5 minutes. Scoop into a bowl and let cool.