Quinoa Tabbouleh Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I made a few modifications. Shrimp would be yummy too, or just serve it vegetarian. Ingredients:
1 cup quinoa |
1 1/4 cups vegetable broth |
6 tablespoons lemon juice |
6 roma tomatoes, diced |
salt & pepper |
1 cucumber, finely chopped |
4 green onions, chopped |
1 minced garlic clove |
1/4 cup extra virgin olive oil |
1 cup parsley, chopped |
1 cup mint, chopped |
2 chicken breasts, grilled & sliced thin |
Directions:
1. Rinse and drain quinoa using mesh strainer. In a medium saucepan over medium heat, combine the quinoa, broth, and 2 tablespoons lemon juice. Bring to a boil then reduce to a simmer, cover and cook 10-15 minutes, until all broth is absorbed. Let cool.
2. Meanwhile, place diced tomatoes in a colander to drain excess moisture. Sprinkle with salt and let drain 10 minutes.
3. Combine cooled quinoa, drained tomatoes, cucumber, scallions, garlic, remaining lemon juice and olive oil. Season with salt & pepper to taste. Chill at least 1 hour. Stir in chicken, parsley & mint just before serving.
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