Quinoa Tabbouleh

By moninikole

Makes 10-12 servings. Best to make night before.

Ingredients

• 1 c. uncooked quinoa
• 1 T. chicken boullion
• 2 c water
• 2 medium tomatoes, seeded and chopped
• 2 c.cucumber, quartered and chopped (peel first)
• 3 cloves garlic, minced
• 3 green onions, chopped
• 1 c. chopped fresh parsley
• 1 - 1 1/2 t. salt
• juice of 1 lemon (approximately 1/4 - 1/3 c.)
• zest of one lemon
• 1/4-1/3 c. olive oil

Preparation

Step 1

Place quinoa, bouillon and water in a medium pot. Bring to a boil over high heat, cover, reduce heat and simmer for 20 minutes. Remove from heat, transfer to a serving bowl and allow to cool until room temperature or coler.

Once quinoa has cooled, add remaining ingredients and stir well.

Refrigerate for at least 4 hours before serving. Stir briefly again before serving