Roasted Carrot & Quinoa Tabbouleh Salad

carrot tabbouli

For Tabbouleh:

  • 2/3 cup quinoa, rinsed well, cooked according to package directions
  • Salt & Pepper
  • 2 bunches flat leaf parsley, chopped
  • Mint sprigs, chopped
  • ½ English cucumber, diced
  • Mini heirloom tomatoes cut in half
  • 5 green onions, diced

Dressing for Tabbouleh (make extra to toss the greens in):

  • Lemon juice
  • Olive Oil
  • Cayenne
  • Honey (big tablespoon)
  • Salt & Pepper
  • Dried Cumin & Coriander
  • Dijon mustard (big Tablespoon)
  • 2-3 slightly smashed garlic cloves

Roasted Carrots

Kale

Dry toasted pumpkin seeds

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