Quinoa mozzarella tabbouleh

Quinoa Tabbouleh with mozzarella pearls and avocado

Quinoa Tabbouleh with mozzarella pearls and avocado

 

Ingredients

1 cup quinoa, cooked (I use a rice cooker with 1:2 ratio of quinoa to water)
1/8 cup-freshly squeezed lemon juice (1 lemon) depending on taste preference
1/4 cup good olive oil

2 tbsp cider vinegar
3  teaspoons kosher salt
1 bunch (1 cup) minced whole scallions
1 bunch (1 cup) chopped fresh mint leaves

1/2 cup chopped  fresh italian basil
1 bunch (1cup) chopped flat-leaf parsley
1- 10-12 inch long cucumber, unpeeled, seeded, and diced into small 1 cm size pieces
2 cups cherry tomatoes, cut into halves

1-2 ripc avocado(s), diced
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika

1/2 teaspoon ground cumin

Directions

Place the cooked quinoa  in a large bowl, and add all remaining ingredients except basil and avocado; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours. Add in fresh avocado and basil right before serving.

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