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 calories
carbohydrate: 12.3 g
cholesterol: : -
fat: 5.5 g
fiber: 1.7 g
protein: 2.6 g
saturatedFat: 0.7 g
servingSize: -
sodium: 177.7 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 servings

Recipe Note

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

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