Quinoa Tabbouleh Salad

Name: Quinoa Tabbouleh Salad
Cook time: 15 min
Yield: 12 servings
Cuisine: United Kingdom
Ingredients: 2 cups vegetable broth; 1 cup quinoa; 1 cucumber, chopped; 2 tomatoes, chopped; ½ cup fresh parsley, chopped; 2 green onions, chopped; 2 tablespoons chopped fresh mint; 2 cloves garlic, minced; ¼ cup olive oil; ¼ cup lemon juice; ½ teaspoon salt, or to taste

Cool, refreshing vegetarian salad. Great for picnics! You can substitute water for the vegetable broth, if desired.

INGRIDIENT

2 cups vegetable broth

1 cup quinoa

1 cucumber, chopped

2 tomatoes, chopped

½ cup fresh parsley, chopped

2 green onions, chopped

2 tablespoons chopped fresh mint

2 cloves garlic, minced

¼ cup olive oil

¼ cup lemon juice

½ teaspoon salt, or to taste

DIRECTION

Step: 1

Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.

Step: 2

Combine cucumber, tomatoes, parsley, green onions, mint, and garlic in a large bowl. Add quinoa, olive oil, lemon juice, and salt to cucumber mixture; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 1 hour.

NUTRITION FACT

Per Serving: 107 calories; protein 2.6g; carbohydrates 12.3g; fat 5.5g; sodium 177.7mg.

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