Red Quinoa “Tabbouleh” Salad

Chef Jenn Magrey

3 cups cooked Red Quinoa
1 cup cucumber - seeded and small diced – Newgate Farm
1 cup sweet onion- small diced – Four Root Farm
2 cups heirloom tomatoes –small diced- Four Root Farm and Star Light Gardens
½ cup minced Mint Leaves – Newgate Farm
½ cup minced fresh Parsley
3 garlic cloves- minced – Four Root Farm
1/4 cup vegetable oil- grapeseed is my favorite
1 tablespoon apple cider vinegar
Zest and juice from one lemon
2 teaspoons dried oregano
2 Tablespoons honey
kosher salt and freshly cracked pepper to taste

Mix everything together in a large bowl. Taste for salt and pepper and add as needed.