My spouse and I are huge seafood fans, particularly lobster. So I devised a novel method of preparing one of our faves. A truly special feast results from it. Enjoy!
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 cups vegetable broth
- 1 cup quinoa
- 1 cucumber, chopped
- 2 tomatoes, chopped
- ½ cup fresh parsley, chopped
- 2 green onions, chopped
- 2 tablespoons chopped fresh mint
- 2 cloves garlic, minced
- ¼ cup olive oil
- ¼ cup lemon juice
- ½ teaspoon salt, or to taste
Instructions
- Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
- Combine cucumber, tomatoes, parsley, green onions, mint, and garlic in a large bowl. Add quinoa, olive oil, lemon juice, and salt to cucumber mixture; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 1 hour.
Reviews
Lovely as is! I sometimes change it up with either bulgar wheat or couscous and occasionally will add chickpeas. I have used dill as well if it’s available in my garden.
Simple recipe. I used red onions and dried parsley instead, but turned out great.
This was easy and delicious. We have never bought bulgar so a quinoa recipe was a plus since we always have quinoa in the pantry. I forgot to buy the vegetable broth so made the quinoa with just water. I think the broth would have made it more flavorful. So, to enhance the flavors this time, I did add lemon pepper.
This was easy and delicious. We have never bought bulgar so a quinoa recipe was a plus since we always have quinoa in the pantry. I forgot to buy the vegetable broth so made the quinoa with just water. I think the broth would have made it more flavorful. So, to enhance the flavors this time, I did add lemon pepper.
Delicious. I have always wanted to try making this & this recipe was just what I was looking for. I topped with crushed pecans & queso fresco
Skipped the mint. Great salad
The only thing I consistently change is the amount of lemon. My husband always adds more lemon no matter how much I put in!
Very good. I used my own fresh home grown cucumber, mint and parsley from my garden (tomatoes were not ready yet). Proportions for recipe were good. However, this recipe does not make 12 servings as is stated…more like 4 or maybe 6 servings (4 or 6 dinner size bowl servings). I probably say that though, because I can eat 1 dinner size bowl as my meal, that’s how much I like it. Perhaps if you have a small side of this recipe, then you could stretch it out to 12 servings.
Turned out great. Doubled the recipe for baby shower. Made the quinoa in the instant pot. Made and mixed all ingredients the night before. Got lots of compliments and recipe requests.
Lovely recipe. We just love this and it is easy to make. I did cook my quinoa in chicken stock, as I did not have any veg stock. That was the only change I made. Light, Refreshing, Healthy.
Very simple and delicious salad. Wouldn’t change a thing.
So easy and delicious!
This recipe is outstanding! I also added honey to balance it out a bit, but appreciated the measurements as they were really helpful. Thank you so much! 9/23/15 I had to comment again as have now made this several times; I meant to add that I used this rainbow quinoa (dried package I think from Target) and also added cilantro. The initial recipe is so great though as the measurements of everything are fantastic and really adaptable. Thank you again!
Excellent! Also added 4 shredded brussel sprouts. Delicious
I LOVE quinoa and I LOVE tabbouleh, so I just knew that I was gonna LOVE this! I did use dried mint, but that was my only change. Simple and delicious. Hubby gave this 2 thumbs up…a definite keeper~YUM! Thanks for sharing. 🙂