Quinoa Tabbouleh Salad with Terrell Creek Farm Finley Feta

(Picture coming soon!)

Total Time: 2.5 hours, Serves: 4

Ingredients:

• 2 cups water
• 1 cup quinoa
• 1 pinch salt
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 cup lemon juice
• 2 ounces crumbled Terrell Creek Finley Feta
• 2 cups halved cherry tomatoes
• 1 cucumber, diced
• Chopped green onion, to taste
• 2 carrots, grated
• 1 cup fresh parsley, chopped

Directions:

• Cook Quinoa according to package directions and cool to room temperature
• In a a large bowl, combine all other ingredients, stir in cooled quinoa
• Refrigerate for at least two hours

Please note, this salad does get better the longer it is allowed to set.

Note: This is a Terrell Creek Farm Original Recipe.