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Quinoa Tabbouleh Salad with Grape Tomatoes & Cucumber.

  • 24 fl oz
    chicken or vegetable broth
  • 2
    English cucumbers
  • 1 small pkg
    fresh mint
  • 4 cloves
    garlic
  • 2 pints
    grape tomatoes
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 2
    lemons
  • 1 ½ cups
    quinoa
  •  
    black pepper
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
    1 ½ cups quinoa
    24 fl oz (3 cups) chicken or vegetable broth
  • 2
    Peel and mince garlic. In a large bowl, prepare dressing by whisking together garlic, lemon juice, oil, salt, pepper, and cumin.
    4 cloves garlic
    2 lemons
    6 tbsp extra virgin olive oil
    ½ tsp salt
    ½ tsp black pepper
    ¼ tsp cumin
  • 3
    Wash and dry tomatoes, cucumbers, parsley, and mint. Halve and add tomatoes to bowl with dressing. Medium dice and add cucumbers to bowl. Shave parsley leaves off the stems; discard the stems, mince the leaves, and add to bowl. Pick mint leaves off the stems; discard the stems, mince the leaves, and add to bowl.
    2 pints grape tomatoes
    2 English cucumbers
    1 small bunch Italian (flat-leaf) parsley
    1 small pkg fresh mint
  • 4
    Uncover quinoa, fluff with a fork, and drain any excess liquid. Add quinoa to bowl and toss salad.
  • 5
    To serve, place salad in a bowl. Enjoy!