Quinoa Tabbouleh Salad Recipe

Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low cover and simmer until quinoa is tender and water has been absorbed about 15 minutes.

Combine cucumber tomatoes parsley green onions mint and garlic in a large bowl. Add quinoa olive oil lemon juice and salt to cucumber mixture; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine at least 1 hour.