Add 2 cups of cooked quinoa to a mixing bowl (for best result let quinoa cool down a bit if still warm before mixing veggies in).
Add the garbanzo beans, chopped mangoes if using, and the mixed chopped vegetables (except the optional mixed greens), to the mixing bowl and gently fold in, mixing it all in with the quinoa. Add the pinch of salt and black pepper to taste.
Tabbouleh is traditionally served cold, so you can go ahead and place the mixing bowl in the fridge for a few hours if you want it cold… or you can serve right away at room temperature. Both ways are great in my opinion!
I used a mix of red and white quinoa – but honestly I prefer using white quinoa only with this recipe.
This is a great salad to clean out the fridge with – find whatever scraps or extra veggies you have laying around in the fridge that are about to spoil and use them up in this salad!
If you don’t have the extra time to make the oil free golden turmeric salad dressing, feel free to use any salad dressing that you have on hand, or you can use the juice of a lime as well for added flavor!
This salad is best enjoyed fresh and the day of, but left overs will last for about a day or two.
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