Garlic Mustard Tabbouleh Salad (vegan)

Ingredients

• 1 cup cooked quinoa

• 4 cups finely chopped parsley

• 4 cups finely chopped garlic mustard leaves

• 1 cup chopped mint leaves

• ½ cup chopped dill

• 3 cups finely diced tomatoes

• 2 cucumbers, diced

• 5 scallions, finely chopped

• ⅓ cup lemon juice, plus more to taste

• ¼ cup olive oil

• Salt and your favourite spices to taste

Now we have the salad

1. Cook quinoa as directed on package and drain. Set quinoa aside to cool.

2. Chop parsley and garlic mustard and combine in a large bowl.

3. Chop mint, dill, tomatoes, cucumbers, and scallions and combine with the parsley/garlic mustard mixture.

4. In a separate bowl, mix lemon juice, olive oil, salt, and spices and stir to combine.

5. Once quinoa is cool, add to the tabbouleh bowl and mix evenly.

6. Stir in dressing. Eat up!