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Quinoa Tabbouleh Salad Recipe

   
 

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     Quinoa Tabbouleh Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
2 cups quinoa (uncooked)
1 cup parsley, coarsely chopped
2-4 lemons
4 tomatoes, diced
4 cucumbers, diced
4 green onions, sliced
8 cups baby spinach
 

Instructions
· Combine quinoa in a saucepan with 4 cups water or vegetable broth. Cover, bring to a boil and reduce to low, simmering until water has evaporated and quinoa are fluffy, about 15 minutes. · Once quinoa is cooked, let cool then mix with parsley and lemon juice (start with 1 lemon, adding more to taste). Store in refrigerator (air-tight container or bowl covered with plastic wrap) until you're ready to eat it. · Just before serving, mix in cucumber, tomatoes, green onions plus salt and pepper to taste. · Serve tabbouleh over a bed of spinach, or chop spinach and mix it in. Add more lemon juice as desired.


Originally Submitted
9/17/2013





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