Quinoa Tabbouleh Chicken Salad

Name: Quinoa Tabbouleh Chicken Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 serving(s)
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

Submitted by agileangus

"A twist on traditional tabbouleh - this recipe was posted on our local newspaper. I made a few modifications. Shrimp would be yummy too, or just serve it vegetarian."

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Ready In:: 40mins
Ingredients:: 12
Serves:: 6

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

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.
Meanwhile, place diced tomatoes in a colander to drain excess moisture. Sprinkle with salt and let drain 10 minutes.
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.