Quinoa Taboulleh

My new favorite recipe for potlucks and summer bbq!   My darling sister-in-law Leslie, made this dish for a memorial day potluck and it was a big hit!

Fresh, light, and energizing, this quinoa tabbouleh is the perfect compliment for any lunch or dinner. Serve with warm pita, kale salad , and hummus to round out a lovely vegetarian meal.   By the way.......I loved the quinoa, but you could use any type of grain you prefer.

Recipe Inspiration:  CLEAN

  • 2 cups cooked quinoa (I used rainbow quinoa, a combination of red and white grains)

  • 1/4 cup currants

  • 1/4 cup chopped raw almonds

  • 1/2 cup diced carrots

  • 1/4 cup chopped mint

  • 1/4 cup chopped scallions

  • 1/4 cup chopped parsley

  • 1/4 cup lime juice

  • 1 teaspoon agave

  • 1/2 teaspoon ground cumin

  • 1 teaspoon sea salt

  • 1/2 cup olive oil

Mix all ingredients in a bowl and let sit for at least 20 minutes before serving to allow the flavors to blend.

Note:  I did all of the chopping and dicing in a food processor.