🫙 From the Spice Rack
Quinoa Tabbouleh
1 c Quinoa 1 14.5-oz can vegetable broth 2 tb Pine nuts 8 Cherry tomatoes, each cut Into eighths 2 Green onions, thinly sliced 1/4 c Finely chopped parsley 1 tb Finely chopped mint...
sideeasy
Ingredients8 items
Ingredients
- 1cup quinoa
- 114.5-oz can vegetable broth
- 2tbsp pine nuts
- 8cherry tomatoes, each cut
- 1/4cup finely chopped parsley
- 1tbsp finely chopped mint
- 1tbsp finely chopped cilantro
- 4tbsp fresh lemon juice
Directions
- 1
1 c Quinoa 1 14.5-oz can vegetable broth 2 tb Pine nuts 8 Cherry tomatoes, each cut Into eighths 2 Green onions, thinly sliced 1/4 c Finely
- 2
Put the quinoa in a fine sieve and rinse well with water
- 3
This will remove the bitter coating of the quinoa.) Drain well
- 4
Put into a large nonstick skillet and toast 3 minutes
- 5
Add the vegetable broth and bring to a boil
- 6
Cover, reduce the heat to medium-low, and cook 12 minutes
- 7
Drain well
- 8
Spread onto a paper-towel lined baking sheet or plate and let sit about 5 minutes to absorb excess liquid