Broccoli & Quinoa Tabbouleh Recipe

Directions

1. 1

   Prepare the Quinoa

   Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over high heat.

2. 2

   Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool.

3. 3

   Blanch the Broccoli

   While the quinoa is cooking, bring a small pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until they turn bright green.

4. 4

   Immediately transfer the broccoli to a bowl of ice water to stop the cooking process. After a few minutes, drain and chop the broccoli into small pieces.

5. 5

   Prepare the Vegetables

   Chop the cherry tomatoes in half, dice the cucumber, and finely chop the red onion, parsley, and mint leaves.

6. 6

   Combine Ingredients

   In a large mixing bowl, combine the cooled quinoa, blanched broccoli, cherry tomatoes, cucumber, red onion, parsley, and mint.

7. 7

   Dress the Tabbouleh

   In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.

8. 8

   Pour the dressing over the quinoa and vegetable mixture and toss gently to combine all ingredients evenly.

9. 9

   Serve

   Taste and adjust seasoning if necessary. Serve the Broccoli & Quinoa Tabbouleh chilled or at room temperature.