BONE BROTH QUINOA TABOULEH

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SERVES

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 ¼ 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
½ cup extra virgin olive oil
½ 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
½ cup chopped fresh mint
⅔ cup chopped Italian parsley

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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