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Quinoa & Vegetable Tabbouleh

Serves: 4-6
35 MIN
Prep Time: 10 minutes
Cook Time: 25 minutes


1 cup (250 mL) quinoa

1 ½ cups (375 mL) Frozen Green Giant* Mixed Vegetables

1 tomato, chopped

1 can (14 oz/400 mL) lentils, drained and rinsed

¾ cup (175 mL) chopped fresh parsley

¼ cup (60 mL) chopped fresh mint

¼ cup (60 mL) lemon juice

2 tbsp (30 mL) extra-virgin olive oil

1 small clove garlic, minced

½ tsp (2 mL) salt

¼ tsp (1 mL) each pepper and ground cumin


Cook quinoa according to package directions. Transfer to bowl; let cool.

Cook mixed vegetables according to package directions. Add to quinoa; stir in tomato, lentils, parsley and mint.

Whisk together lemon juice, olive oil, garlic, salt, pepper and cumin; toss with quinoa mixture. Serve at room temperature or refrigerate until serving.

Tip: Make this salad ahead of time and refrigerate it for up to 24 hours.