Zoup Non-GMO Broth Veggie Description
The first cooking broth good enough to drink!
Directions
Refrigerate after opening.
Free Of
GMOs, gluten and animal ingredients.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/2 Cup (125 g)
Servings per Container: 7.5
| Amount Per Serving | % Daily Value |
|
| Calories | 3 | |
|
| Calories from Fat | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 155 mg | 7% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Dietary Fiber | 0 g | 0% |
|
| Sugars | 0 g | |
|
| Protein | 0 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 0% |
|
Other Ingredients: Water, vegan broth, natural flavor, yeast extract, sea salt.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Quinoa Tabbouleh Salad with Curly Parsley
Refreshing, light and packed with nutritious ingredients, traditional tabbouleh is made with a type of cracked wheat called bulgur. This gluten-free version calls for quinoa instead and includes super fresh herbs, plus diced cucumber and tomatoes. Vitamin C-rich parsley is the star herb, with the curly variety plumping up the volume. Its bright taste is kicked up with bits of sweet mint and a dressing of olive oil and lemon juice. Tabbouleh is a perfect side to pair with
lamb meatballs or
baked falafel. And because quinoa is one of the few plant foods considered a complete protein, this dish makes for a great vegetarian main or satisfying lunch.
Quinoa Tabbouleh Salad with Curly Parsley
Quinoa
- 1/2 cup quinoa
- ½ Tbsp. extra virgin olive oil
- ¾ cup vegetable broth
- 1-1/2 tsp. sea salt
Salad
- 1 cup diced cucumber
- 1 large tomato (diced (around 1 cup))
- 1 tsp. sea salt
- 3 bunches curly parsley
- 1/3 cup chopped fresh mint
- 1/3 cup thinly sliced green onions
Dressing
- 1/3 cup extra virgin olive oil
- 3 Tbsp. lemon juice
- 1 garlic clove (minced)
Optional
- Feta cheese
- Kalamata olives
- Rinse quinoa in fine mesh strainer under cool, running water.
- In saucepan over medium heat, heat olive oil, then add quinoa, stirring constantly until any water evaporates and quinoa is toasted (about 2 minutes).
- Add vegetable broth and salt; bring to boil. Stir, then lower heat to lowest setting and cover. Cook 15 minutes.
- Remove pot from heat and let stand, covered, for five minutes. Set aside to cool.
- In bowl, combine diced tomato, cucumber and sea salt, toss together and let sit for 10 minutes.
- Remove thick stems from parsley, then finely chop leaves by hand or in food processor.
- Strain liquid from tomato/cucumber mixture.
- In large bowl combine parsley, mint, green onion, quinoa and tomato/cucumber mixture.
- In small bowl, mix together dressing ingredients, then pour over salad and toss.
- If desired, add feta cheese and Kalamata olives.
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