Our Quinoa Tabbouleh recipe is a refreshing and easy side dish. With cherry tomatoes, cucumbers, green onion fresh herbs and garlic lemon flavour, you'll have bold taste in just 35 minutes!
- 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.
- 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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