1 bunch of scallions (green tops only) sliced thinly
salt and pepper, to taste
tomatoes (see note)
Instructions
Combine cooked quinoa with cucumber, herbs, lemon zest and juice, olive oil, and scallions. Stir until combined and season with salt and pepper to taste. Store covered in refrigerator until ready to serve. Add diced tomatoes to taste just before serving.
Notes
The tabbouleh will store well in the refrigerator for several days, but the tomatoes taste better if added fresh. I add about ¼ cup diced tomatoes per serving to the tabbouleh as it's being served instead of mixing them into the recipe as I don't like the texture they take on if refrigerated.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2013/04/getting-your-grains-quinoa-tabbouleh/