Quinoa Tabouleh

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Servings: 4 Prep: 15 min Cook: 485 min Dairy Free Gluten Free Low Carb Mediterranean Added 5 months ago

Missing nutrition data for: Quinoa, Flat Leaf Parsley, Fresh Mint Leaves, Tomatoes, Lemons, Extra Virgin Olive Oil, Cumin, Sea Salt, Ground Black Pepper

Ingredients

½ cup quinoa ⚠

½ cup chicken broth

2 bunches flat-leaf parsley

¾ bunch fresh mint leaves ⚠

4 green onions

4 tomatoes ⚠

1 cucumber

2 lemons ⚠

3 tablespoons extra virgin olive oil ⚠

½ teaspoon cumin ⚠

sea salt, to taste ⚠

ground black pepper, to taste ⚠

Instructions

1. The night before preparing the tabouleh, soak quinoa in a bowl of filtered water. The next day, drain and rinse well. Cook quinoa in chicken stock until light and fluffy.

2. Finely chop parsley and mint. Dice green onions. Remove seeds from tomatoes and cut into half inch cubes. Cut cucumber into same sized cubes. Juice the lemons.

3. In a large bowl place all ingredients and toss until well combined. Season with sea salt and freshly ground pepper to taste. Refrigerate until ready to serve.