Chef savvy
This Quinoa Tabbouleh Salad combines cooked quinoa with fresh veggies and lemony olive oil dressing!
01
Rinse and drain quinoa then transfer to a medium saucepan. Toast quinoa over medium high heat until it starts to brown. Make sure to stir frequently.
02
Stir in chicken broth cover then simmer for 12-15 minutes or until all of the liquid is absorbed and the quinoa is tender.
03
Transfer the cooked quinoa to a large bowl along with the parsley, mint, arugula, tomatoes and onion.
04
Drizzle in the olive oil and lemon juice. Toss to combine. Season with salt and pepper to taste
Serve immediately or store in the fridge for up to 4 days!