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Quinoa Tabbouleh Salad


"Cool, refreshing vegetarian salad. Great for picnics! You can substitute water for the vegetable broth, if desired."
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1 h 40 m servings 107 cals
Original recipe yields 12 servings

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  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.

Nutrition Facts

Per Serving: 107 calories; 5.5 g fat; 12.3 g carbohydrates; 2.6 g protein; 0 mg cholesterol; 178 mg sodium. Full nutrition

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I LOVE quinoa and I LOVE tabbouleh, so I just knew that I was gonna LOVE this! I did use dried mint, but that was my only change. Simple and delicious. Hubby gave this 2 thumbs up...a definite k...

Lovely recipe. We just love this and it is easy to make. I did cook my quinoa in chicken stock, as I did not have any veg stock. That was the only change I made. Light, Refreshing, Healthy.

Very simple and delicious salad. Wouldn't change a thing.

So easy and delicious!

This recipe is outstanding! I also added honey to balance it out a bit, but appreciated the measurements as they were really helpful. Thank you so much! 9/23/15 I had to comment again as have n...

Excellent! Also added 4 shredded brussel sprouts. Delicious