Ingredients:

• 1 cup quinoa (mix of white, red, and black if available)
• 2 cups water or vegetable broth
• 2 large tomatoes, diced
• 1 cucumber, diced
• 1 yellow bell pepper diced
• 1/2 red onion, finely chopped
• 1 bunch fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped (optional)
• 1/4 cup OLEA's Milanese Gremolata Infused Olive Oil
• 2-3 tablespoons OLEA's Champagne White Wine Vinegar
• 1 lemon, zested and juiced
• Salt and pepper, to taste
• 1/2 teaspoon ground cumin (optional)

Instructions:

• Rinse the quinoa thoroughly under cold water using a fine mesh strainer. b. In a saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until quinoa is tender and the liquid is absorbed.
• Once cooked, fluff the quinoa with a fork and let it cool to room temperature.
• In a large mixing bowl, combine the cooled quinoa, diced tomatoes, diced cucumber, diced pepper, chopped red onion, parsley, and mint.
• In a separate small bowl, whisk together the olive oil, balsamic vinegar, lemon zest, lemon juice, salt, pepper, and ground cumin if using. Adjust the seasoning according to taste.
• Pour the dressing over the quinoa mixture and toss well to combine. Ensure the salad is evenly coated with the dressing.
• Transfer the quinoa tabbouleh to a serving dish or bowl.
• You can garnish with additional parsley or lemon wedges if desired.
• Serve chilled or at room temperature.

Recipe Adapted From The Little Shop of Olive Oils