By Lakshmi:
It’s the fourth of July, a lovely summer afternoon begging for a chilled salad with a kick. With some leftover quinoa and fresh watermelon at hand, here’s my tabbouleh with a twist! This makes enough to serve two as an appetizer.
Ingredients:
- One cup cooked quinoa
- A cup of cubed watermelon
- A quarter red onion, finely chopped
- Six mint leaves finely shredded
- Juice of one lemon
- One green chilly, finely chopped
- One to two tbsps of olive oil (depending on your taste)
- Freshly ground salt
- A teaspoon of black pepper or Aleppo pepper
Gently mix all the ingredients and serve as soon as mixed! Enjoy 🙂
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