Detox Tabbouleh Salad
Gluten Free: undefined
Vegetarian: undefined
MAKES: serving
Ingredients
1 cup quinoa, cooked
1 Tbsp olive oil
4 Tbsp lemon juice, freshly squeezed
1/4 tsp chili powder
1 cup parsley, chopped
1/2 cup mint, chopped
2 green onions, chopped
1 cup cherry tomatoes, sliced in half
Sea salt & pepper, to taste
6 Tbsp pepitas seeds
1/2 cup Feta cheese
2 cups broccoli, riced (see instructions below)
Directions
Riced Broccoli: Place broccoli in a food processor and pulse until a rice-like consistency has formed.
Place all ingredients except the pepitas & Feta into a large bowl. Mix.
Divide into 2 equal servings and top each with 3 Tbsp pepitas seeds and 1 oz Feta cheese.