Name: Milanese Cucumber Quinoa Tabbouleh (Gluten Free)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: ¼ cup Milanese Gremolata Infused Olive Oil; 2 tbsp Suyo Cucumber White Balsamic; 1 cup dry quinoa; 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

Milanese Cucumber Quinoa Tabbouleh (Gluten Free)

Michelle Rudell

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Calories

300

Cuisine

Mediterranean

Ingredients

¼ cup Milanese Gremolata Infused Olive Oil
2 tbsp Suyo Cucumber White Balsamic
1 cup dry quinoa
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

Directions

Cook quinoa according to package directions. Once cooked, cool completely.
In a small bowl or jar, whisk together Milanese Gremolata Olive Oil, Suyo Cucumber White Balsamic, salt, and pepper to make the dressing.
In a large mixing bowl, combine cooked and cooled quinoa, cherry tomatoes, cucumber, feta cheese, parsley, red onion, kalamata olives (if using), and fresh mint (if using).
Pour the dressing over the salad ingredients and toss well to combine.
Serve chilled and refrigerate any leftovers for up to 3 days.

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