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Quinoa Tabbouleh https://www.metro.ca/userfiles/image/recipes/taboule-quinoa-10478.jpg PT10M PT25M PT35M
Place quinoa and Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil.Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes.Set aside and let cool for 10 minutes.In a large bowl, whisk lemon juice, garlic, salt, pepper and olive oil.Toss with cucumbers and tomatoes.Combine with quinoa, parsley, mint, and green onions.
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1 cup (250 mL) tri-coloured quinoa 2 cups (500 mL) Campbell's ready to use vegetable broth 2 Tbsp. (30 mL) fresh lemon juice 1 clove garlic, minced 1/2 tsp. (3 mL) coarse salt 1/2 tsp. (3 mL) fresh cracked pepper 1/2 cup (125 mL) extra-virgin olive oil 1 large cucumber or 2 persian cucumbers, cut into 1/4" (1 cm) pieces 2 cups (500 mL) cherry tomatoes, halved 1/2 cup (125 mL) chopped flat-leaf parsley 1/2 cup (125 mL) chopped fresh mint 2 green onion, thinly sliced
Quinoa Tabbouleh

Quinoa Tabbouleh

Rate this recipe
1 Vote
6
servings
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    tri-coloured quinoa
  • 2 cups
    (500 mL)
    Campbell's ready to use vegetable broth
  • 2 Tbsp.
    (30 mL)
    fresh lemon juice
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    ITALIAN VOLCANO LEMON OR LIME JUICE

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    $7.49 ea.

    500 ml


  • 1
    clove garlic, minced
  • 1/2 tsp.
    (3 mL)
    coarse salt
  • 1/2 tsp.
    (3 mL)
    fresh cracked pepper
  • 1/2 cup
    (125 mL)
    extra-virgin olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L IRRESISTIBLES BALSAMIC VINEGAR 250 ml SELECTED VARIETIES


  • 1
    large cucumber or 2 persian cucumbers, cut into 1/4" (1 cm) pieces
  • 2 cups
    (500 mL)
    cherry tomatoes, halved
  • 1/2 cup
    (125 mL)
    chopped flat-leaf parsley
  • 1/2 cup
    (125 mL)
    chopped fresh mint
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    12 PK PRODUCT OF ONTARIO


  • 2
    green onion, thinly sliced
Imprimer ma sélection

Preparation

Place quinoa and Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil.

Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes.

Set aside and let cool for 10 minutes.

In a large bowl, whisk lemon juice, garlic, salt, pepper and olive oil.

Toss with cucumbers and tomatoes.

Combine with quinoa, parsley, mint, and green onions.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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