Quinoa Tabouli Salad

Quinoa Tabouli Salad

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  • 1 cup quinoa
  • 1 1/2 cups vegetable broth or water
  • 1 1/2 cups diced tomatoes
  • 1 English cucumber, diced
  • 2 to 3 green onions, sliced
  • 1/2 cup sugar snap peas, sliced
  • 1 bunch parsley, chopped
  • Fresh chopped basil, to taste (optional)
  • 1 bunch watercress, chopped
  • 1 bunch arugula, chopped (optional)
  • 1/4 cup lemon or lime juice
  • 1/4 cup extra virgin olive oil
  • 3 to 4 cloves garlic, minced
  • Salt and pepper, to taste


Rinse quinoa very thoroughly in water, then drain. Place broth and quinoa in a small saucepan. Cover and bring to a boil, reduce heat and simmer for about 5 minutes. Turn off the heat and let quinoa sit for 15 to 20 minutes. Remove quinoa to a salad bowl and let cool completely.

Place all vegetables in the salad bowl. In a small bowl, mix together lemon or lime juice, oil, garlic, salt and pepper. Pour the dressing over the salad, toss and serve.

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