Quinoa Tabbouleh Recipe

Name: Quinoa Tabbouleh
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 cup (250 mL) tri-colored quinoa; 2 cups (500 mL) CAMPBELL’S® Ready to Use Vegetable Broth; 2 tbsp (30 mL) fresh lemon juice; 1 garlic clove, minced; 1/2 tsp (3 mL) coarse salt; 1/2 tsp (3 mL) fresh cracked black pepper; 1/2 cup (125 mL) extra virgin olive oil; 1 large english cucumber or 2 Persian cucumbers, cut into 1/4' (1 cm) pieces; 2 cups (500 mL) cherry tomatoes, halved; 1/2 cup (125 mL) chopped flat-leaf parsley; 1/2 cup (125 mL) chopped fresh mint; 2 green onion, thinly sliced

Ingredients

1 cup (250 mL) tri-colored quinoa
2 cups (500 mL) CAMPBELL’S® Ready to Use Vegetable Broth
2 tbsp (30 mL) fresh lemon juice
1 garlic clove, minced
1/2 tsp (3 mL) coarse salt
1/2 tsp (3 mL) fresh cracked black pepper
1/2 cup (125 mL) extra virgin olive oil
1 large english cucumber or 2 Persian cucumbers, cut into 1/4" (1 cm) pieces
2 cups (500 mL) cherry tomatoes, halved
1/2 cup (125 mL) chopped flat-leaf parsley
1/2 cup (125 mL) chopped fresh mint
2 green onion, thinly sliced

PREP TIME 10m	COOK TIME 25m	TOTAL TIME 35m
YIELD 6 servings

Instructions

Place quinoa and Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool for 10 minutes.
In a large bowl, whisk lemon juice, garlic, salt, pepper and olive oil. Toss with cucumbers and tomatoes. Combine with quinoa, parsley, mint, and green onions.

Dinner