Yield: 4
Quinoa Tabbouleh Salad
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 garlic cloves, minced
- 1 English cucumber, diced
- 2 tomatoes, diced
- ¼ white onion, diced
- 2 tbsp fresh parsley
- 2 tbsp fresh mint
- ¼ cup olive oil
- 1 lemon, zest and juice
- Salt and pepper, to taste
Instructions
- In a medium saucepan, combine the quinoa and vegetable broth. Bring it to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes. Turn off heat and allow the quinoa to sit for 5 to 10 minutes. Allow quinoa to cool completely.
- In a large bowl, combine cooled quinoa with cucumber, tomato, white onion, parsley, and mint. Dress with olive oil, lemon zest and juice, salt, and pepper. Stir well.
- Enjoy immediately or store in the refrigerator for 4 to 5 days.
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