Quinoa Tabbouleh Salad recipe
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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
Nutrition Info
- 106.9 caloriescarbohydrate: 12.3 gcholesterol: : -fat: 5.5 gfiber: 1.7 gprotein: 2.6 gsaturatedFat: 0.7 gservingSize: -sodium: 177.7 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Quinoa Tabbouleh Salad
Directions
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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.
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.