Milanese Cucumber Tabouleh w/ Quinoa

Name: Milanese Cucumber Tabouleh w/ Quinoa
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 1 cup dry quinoa; ¼ cup Milanese Gremolata Olive Oil; 2 tbsp Suyo Cucumber White Balsamic; 1 pint cherry tomatoes, quartered; 1 english cucumber, diced; ½ feta cheese, diced or crumbled; 1 cup fresh parsley, chopped; ⅓ cup red onion, diced small; ¼ kalamata olives, pitted and chopped (optional); 1 or 2 tbsp fresh mint, chopped (optional); Salt &amp; Pepper to taste

Milanese Cucumber Tabouleh w/ Quinoa

Michelle Rudell

Rated 5.0 stars by 3 users

Servings

Prep Time

5 minutes

Cook Time

15 minutes

Quinoa makes for a great gluten free tabouleh but what really makes this recipe pop is it's healthy and delicious dressing. Nothing says easy and fast like our Milanese Gremolata Olive Oil! It is already infused with parsley, lemon, garlic and mint so the work is basically already done for you! Then comes our Suyo Cucumber White Balsamicthe perfect zesty compliment to this versatile mediterranean salad! Serve as a light lunch or to compliment shwarrma, falafel, fish and more!

Ingredients

1 cup dry quinoa
¼ cup Milanese Gremolata Olive Oil
2 tbsp Suyo Cucumber White Balsamic
1 pint cherry tomatoes, quartered
1 english cucumber, diced
½ feta cheese, diced or crumbled
1 cup fresh parsley, chopped
⅓ cup red onion, diced small
¼ kalamata olives, pitted and chopped (optional)
1 or 2 tbsp fresh mint, chopped (optional)
Salt & Pepper to taste

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Directions

Cook quinoa according to package directions and cool completely
Whisk Milanese Gremolata Olive Oil & Suyo Cucumber White Balsamic together with salt and pepper (or shake in a jar)
Add all ingredients to cooled quinoa and toss well with dressing
Serve chilled and refrigerate any leftovers for up to 3 days,