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Yields6 Servings
 ½ cup Quinoa, rinsed well
 1 cup Water
 1 cup Fresh Italian Parsley, finely chopped
 ½ cup Scallion, chopped
 2 tbsp Fresh Mint, chopped, or 1 teaspoon dried mint
 1 clove Garlic, finely minced or pressed
 1 tbsp Fresh Basil, finely minced, or 1/2 teaspoon dried basil
 ½ cup Fresh Lemon Juice, freshly squeezed (about 2 whole lemons)
  cup VSOP Extra Virgin Olive Oil, your favorite ultra fresh single varietal, i used vsop hojiblanca extra virgin olive oil
 ¼ tsp Fine Sea Salt, to taste
 ¼ tsp Fresh Cracked Black Pepper, to taste
1

Rinse the Quinoa very well in a mesh strainer. Bring water to a boil in a small saucepan then add the Quinoa, cover, turn heat to low. Simmer for about 15-20 mins until all of the water is absorbed. Fluff with a fork and pour into a bowl to cool.

2

Once the Quinoa is cool add all of the remaining ingredients and stir to combine. Chill for at least one hour or more for all of the flavors to blend. Enjoy!

Ingredients

 ½ cup Quinoa, rinsed well
 1 cup Water
 1 cup Fresh Italian Parsley, finely chopped
 ½ cup Scallion, chopped
 2 tbsp Fresh Mint, chopped, or 1 teaspoon dried mint
 1 clove Garlic, finely minced or pressed
 1 tbsp Fresh Basil, finely minced, or 1/2 teaspoon dried basil
 ½ cup Fresh Lemon Juice, freshly squeezed (about 2 whole lemons)
  cup VSOP Extra Virgin Olive Oil, your favorite ultra fresh single varietal, i used vsop hojiblanca extra virgin olive oil
 ¼ tsp Fine Sea Salt, to taste
 ¼ tsp Fresh Cracked Black Pepper, to taste

Directions

1

Rinse the Quinoa very well in a mesh strainer. Bring water to a boil in a small saucepan then add the Quinoa, cover, turn heat to low. Simmer for about 15-20 mins until all of the water is absorbed. Fluff with a fork and pour into a bowl to cool.

2

Once the Quinoa is cool add all of the remaining ingredients and stir to combine. Chill for at least one hour or more for all of the flavors to blend. Enjoy!

Quinoa Tabbouleh