Quinoa Tabbouleh Salad

YIELD: 3 lbs. salad

3 lbs. cooked quinoa
3 bunches parsley, finely chopped
¼ lb. red onion, finely diced
2 cups tomato, finely diced
½ cup olive oil
1 Tbsp. kosher salt
dash of black pepper
¼ cup lemon juice
3 garlic cloves, minced

1.    For dressing: Mix lemon juice, garlic, olive oil, salt and pepper.
2.    In mixing bowl, combine parsley, tomatoes and red onion, stirring to combine. Add quinoa and dressing, folding all ingredients together to coat evenly with dressing. Serve chilled.

Recipe: Amanda Boyd