Quinoa Tabbouleh

Products you'll need:

CAMPBELL’S® Ready to Use Vegetable Broth

CAMPBELL’S® Ready to Use Vegetable Broth

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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

Directions

  1. 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.
  2. 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.

Recipe tips

  • Make ahead: Keep in an airtight container in the refrigerator for up to 3 days.
  • PLANNING TO COOK GLUTEN-FREE? Before preparing a recipe always read product labels to ensure each ingredient is gluten-free. Products and ingredients can change.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 320
Fat 21 g
Sodium 360 mg
Carbohydrate 26 g
Dietary Fibre 4 g
Protein 6 g
Calcium 6 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre

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