Broccoli and Quinoa Tabbouleh

Try this slight twist on the Tabbouleh you know and love!

Broccoli Quinoa Tabbouleh

Servings:
1 Starch
2 Vegetables

Suitable for all Freedom and FastTrack meal plans

Ingredients:
¼ cup Quinoa, cooked
½ cup Broccoli, chopped
½ cup fresh Parsley, chopped
¼ medium Cucumber, seeded and chopped
½ small Tomato, chopped
2-3 small Green Onions, chopped
2 Tbsp juice from a fresh Lemon

Preparation:
In a small pot, place ½ cup water and bring to a boil. Add the quinoa, return to a boil, then cover tightly and reduce heat to low for 10-13 minutes. While the quinoa cooks, place the broccoli florets in the food processor and pulse to mince to the size of rice. (If desired, you can chop by hand)

When the quinoa is done, quickly stir in the broccoli and let stand for 1 minute. Transfer to a large bowl to cool. When it’s reached room temperature, add the parsley, cucumber, tomato and green onion; toss to mix. Drizzle the olive oil and lemon over the bowl and toss to coat. Serve or cover tightly and refrigerate for up to 3 days.