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Arugula Quinoa Tabouli
with Sundried Tomatoes & Anchovies

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Serves 4

1,600 mg Omega-3s per Serving

​INGREDIENTS

• 1 cup of quinoa
• 1 small bunch of arugula, chopped
• 1/2 cup of pine nuts
• 2 Tbsp. of Parmesan cheese, finely grated
• 1 lemon, juiced
• 1 large clove garlic, crushed
• 1/2 cup of sundried tomatoes, soaked and sliced
• 4 tsp. of Carlson The Very Finest Fish Oil, lemon flavor
• 2 Tbsp. of anchovies, chopped
• Salt and pepper to taste

DIRECTIONS

1. ​Rinse quinoa, and place in a sauce pan with two cups of water.
2. Bring contents to a boil, cover, and turn heat to low.
3. Cook until all water is absorbed, about 15 minutes.
4. Remove from heat, fluff quinoa with a fork, and set aside to cool.
5. Wash, de-stem and chop arugula into small pieces.
6. Grate Parmesan cheese, juice lemon, crush garlic, and chop anchovies.
7. Soak sundried tomatoes for 5 minutes in boiling water or until fully rehydrated. Drain liquid.
8. Slice rehydrated tomatoes into thin strips.
9. Mix cooled quinoa with arugula, cheese, lemon juice, Carlson The Very Finest Fish Oil, lemon flavor, sundried tomatoes, anchovies, pine nuts, salt and black pepper.
10. Chill quinoa tabouli. Fluff again with a fork before serving. 

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