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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

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6
servings
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME

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Ingredients

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  • 1 cup
    (250 mL)
    tri-coloured quinoa
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    GOGO QUINOA

    GOGO QUINOA

    2 for $9.00

    375 g SELECTED VARIETIES OR 4.79 EA.


  • 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
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    1 L SELECTED VARIETIES


  • 1
    large cucumber or 2 persian cucumbers, cut into 1/4" (1 cm) pieces
    You might like:

    Flyer Deal  (1)
    COCKTAIL TOMATOES

    COCKTAIL TOMATOES

    2 for $5.00

    454 g PRODUCT OF ONTARIO MINI CUCUMBERS 397 g PRODUCT OF ONTARIO CANADA NO. 1 GRADE RUSSET POTATOES 5 lb PRODUCT OF CANADA


  • 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
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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