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BONE BROTH QUINOA TABOULEH

Author: Nicole Modic of @KALEJUNKIE

SERVES 8
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Ingredients

  • 1 cup SPROUTED quinoa, rinsed well (it's not 100% necessary to use sprouted quinoa, but sprouted quinoa is a lot easier to digest, so I highly recommend it)
  • 1 1/4 cups Bonafide provisions chicken bone broth
  • Juice of one lemon (I personally like lots of lemon, so I make it with 2 lemons!)
  • 1 tsp sea salt
  • 2 cloves minced garlic
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp black pepper
  • 2 persian cucumber sliced thinly (I usually find them at Trader Joe's, but i you can't find persian cucumbers, use 1 large hothouse cucumber and cut into 1/2 inch pieces)
  • 1 pint cherry tomatoes, sliced in half
  • 3 thinly sliced scallions
  • 1/2 cup chopped fresh mint
  • 2/3 cup chopped Italian parsley

Instructions

  • Rinse quinoa well.
  • In a medium pot on the stove, add the bone broth and quinoa. Bring to a boil, reduce heat to low and cover. 
  • Cook for 15 minutes.
  • Remove cover and fluff your quinoa. Let the quinoa cool. 
  • While the quinoa is cooking, chop all your veggies and put them in a bowl.
  • In another small bowl, whisk together the lemon, olive oil, salt pepper, and garlic. 
  • Finally, add the veggies to the quinoa, along with the dressing, and mix to coat well.
  • You can enjoy this dish hot, I prefer it cold! Adjust seasonings to your taste. 
    Enjoy! 
    XO

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