Quinoa Tabbouleh Salad

Quinoa Tabbouleh Salad
  • 2 cups vegetable broth
  • 1 cup quinoa
  • 1 cucumber, chopped
  • 2 tomatoes, chopped
  • 1/2 cup fresh parsley, chopped
  • 2 green onions, chopped
  • 2 tablespoons chopped fresh mint
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt, or to taste


  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.
  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.

03/30/2018
Quinoa Tabbouleh Salad, recipe PT15M PT1H 5 455 calories

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