Ingredients1 h 40 m servings 107 cals
- 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.
Per Serving: 107 calories; 5.5 g fat; 12.3 g carbohydrates; 2.6 g protein; 0 mg cholesterol; 178 mg sodium. Full nutrition
ReviewsRead all reviews 7
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...
Turned out great. Doubled the recipe for baby shower. Made the quinoa in the instant pot. Made and mixed all ingredients the night before. Got lots of compliments and recipe requests.
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.
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...