Also known as Tabouli, is a fresh, vibrant salad that combines cooked quinoa with finely chopped parsley, mint, arugula, tomatoes, and onions, all tossed in a lemony olive oil dressing! It's a gluten-free and protein-rich option that's perfect as a light main course or flavorful side dish.
| Prep Time | 15 Minutes |
| Cook Time | 20 Minutes |
| Servings |
People
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Ingredients
- 1/3 cup Uncooked Quinoa
- 2/3 cup Chicken Broth
- 1 cup Parsley chopped
- 1/2 cup Arugula chopped
- 1 cup Tomatoes diced
- 1/4 cup Red Onion diced
- 1-2 tbsp Olive Oil
- 1-2 tbsp Lemon Juice
- Salt and Pepper to taste
Ingredients
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Instructions
- Rinse and drain quinoa then transfer to a medium saucepan.
- Toast quinoa over medium high heat until it starts to brown. (This will take 2-3 minutes) Make sure to stir frequently.
- Stir in chicken broth cover then simmer for 12-15 minutes or until all of the liquid is absorbed and the quinoa is tender.
- Transfer the cooked quinoa to a large bowl along with the parsley, mint (optional, ewww), arugula, tomatoes and onion.
- Drizzle in the olive oil and lemon juice. Toss to combine.
- Season with salt and pepper to taste and serve immediately or store in the fridge for up to 4 days!
Recipe Notes