Quinoa Tabbouleh Chicken Salad

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse and drain quinoa using mesh strainer. In a medium saucepan over medium heat, combine the quinoa, broth, and 2 tablespoons lemon juice. Bring to a boil then reduce to a simmer, cover and cook 10-15 minutes, until all broth is absorbed. Let cool.
  • Meanwhile, place diced tomatoes in a colander to drain excess moisture. Sprinkle with salt and let drain 10 minutes.
  • Combine cooled quinoa, drained tomatoes, cucumber, scallions, garlic, remaining lemon juice and olive oil. Season with salt & pepper to taste. Chill at least 1 hour. Stir in chicken, parsley & mint just before serving.
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