Quinoa Tabbouleh Salad

Check out this delicious recipe by Diana Keuilian

Servings: 8

  • 1 cup uncooked quinoa
  • 2 cups broth (chicken or vegetable)
  • 1 (15-ounce) can lentils, drained and rinsed
  • 2 cups cherry tomatoes, quartered then measured
  • ½ cup parsley, chopped then measured
  • 2 Tablespoons yellow onion, minced
  • 2 English cucumbers, chopped small
  • 3 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • sea salt to taste
  • black pepper to taste


  1. In a medium pot combine the quinoa and broth and bring to a simmer over medium high heat. Cover and reduce to low heat.
  2. After 20 minutes remove the pot from heat and fluff the quinoa with a fork.
  3. In a large bowl, combine the quinoa, lentils, tomatoes, parsley, onion, cucumbers, olive oil and lemon juice. Season with salt and pepper to taste.
  4. Chill until serving and store in leftovers in an airtight container in the fridge for up to four days. Enjoy!

Nutritional Analysis: Calories: 197 Fat: 7 Carbohydrates: 23 Sugar: 2 Sodium: 288 Fiber: 4 Protein: 8

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