Tabbouleh Salad with Quinoa

In furthering my new found love for Quinoa, I made this super easy salad on Wednesday. It was such a keeper, I thought I’d share.

1 cup dry Quinoa

1 can Vegetable broth

Handful of parsley

1 cucumber

1 tomato

1 piece of celery


-Cook the quinoa in the vegetable broth. If you don’t have any you could just cook in water, but the broth gives it a really great flavor. I added a little bit of roasted garlic in it too.

– Chop up the parsley and veggies and dump into a bowl. Add some salt and pepper – because everyone knows tomatoes and cucumbers are better with a little salt.

– Let the quinoa cool. I had only had the patience to let it cool for about 5 minutes. It was fine that way too.

– Mix in the quinoa and the feta

That’s it! We ate it with a pita and it was a perfect healthy summer lunch. This made enough for both of us to eat lunch, and have some leftovers. So, if you’re looking for a smaller portion (maybe it’s just you) I’d cut it down to half, but the leftovers keep really well too and make for a great lunch the next day. I love dishes that make great leftovers, because it makes packing lunch the next day so much easier!


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