Quinoa Tabbouleh

• 1 cup quinoa
• 1/2 box grape tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup feta
• 1 juice and zest of 1 lemon
• 2 tbsp olive oil
• 1 salt to taste
• 3 tbsp chopped fresh mint
• 1/4 cup chopped fresh parsley
• 1/4 cup halved kalamata olives
• 2 tbsp chopped jarred mild peppers
• 1 tbsp olive oil

1. Cook quinoa as directed.
2. Cool by placing in a bowl and plastering up the sides.
3. Then stick in freezer.
4. This should cool fairly quickly.
5. Be careful not to freeze.
6. Add all other ingredients to bowl.
7. Toss in cooled quinoa.
8. Keep chilled in refrigerator.
9. Enjoy!
10. This is great with pitas too.

quinoa, grape tomatoes, cucumber, feta, lemon, olive oil, salt, fresh mint, parsley, olives, peppers, olive oil

Taken from cookpad.com/us/recipes/361585-quinoa-tabbouleh (may not work)