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Quinoa and Vegetable Tabouli Salad

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“As I venture more into vegan eating, I'm starting to use more quinoa and love the uniqueness of it! Here is a pretty and delicious salad, I hope you enjoy it. Adapted from The Vegan Chef.”
READY IN:
35mins
YIELD:
7 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan, bring the water and tea bag to a boil. Add the quinoa, cover, reduce the heat to low, and simmer for 15 minutes. Drain off any of the remaining water from the quinoa and discard the tea bag. Transfer the cooked quinoa to a bowl and set aside to cool.
  2. In a small bowl, whisk together the lemon juice, olive oil, Italian herb blend, salt, garlic powder, lemon pepper, and black pepper.
  3. Pour the dressing over the cooled quinoa and toss gently to combine.
  4. Add the remaining ingredients and toss gently to combine. Taste and adjust seasonings, as needed.
  5. Cover and chill for 30-60 minutes to allow the flavors to blend.
  6. Enjoy!

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