Quinoa Tabbouleh

Quinoa Tabbouleh
Ingredients:

1 c. Quinoa (uncooked)
2 c. Bones & Marrow Bare Blend Poultry Broth
2 c. Parsley (stems removed, finely chopped) 
1/4 c. Mint Leaves (stems removed, finely chopped) 
2 stalks Green Onion (finely chopped)  
2 c.Cucumber (diced)
1 c.Tomato (2 medium, chopped)
1 clove Garlic (minced)
2 Tbsp. Extra Virgin Olive Oil
1/4 c. Lemon Juice (juice of 1-2 lemons)
Sea Salt & Black Pepper (to taste)

instructions:

Cook the quinoa in Bones & Marrow Bone Broth according to the directions on the quinoa package, and set aside to cool.

Once cooled, combine the quinoa with the remaining ingredients in a large mixing bowl. Divide into bowls and enjoy!

Notes

Refrigerate leftovers in an airtight container for up to four days.

Use bulgur, cauliflower rice, hemp seeds, or lentils in place of quinoa! 

 


RECIPE AND PICTURE CONTRIBUTED BY @zestandsimmer