Busy weeknights get exponentially better with this fresh and herby Tabbouleh Panzanella Salad! Crispy, garlicky sourdough croutons soak up this classic lemony vinaigrette and you’ll enjoy every bite!
Rinse & drain the quinoa. Warm up 1 tbsp of olive oil in a pan, then add the quinoa and stir to coat. Finally, add the bone broth or liquid and bring to a boil. Lower the heat, cover the pan with a lid and allow it to simmer (while stirring) for ~10-15 mins. Allow the quinoa to cool and fluff up with a fork and transfer to a bowl. Add all chopped veggie ingredients into the bowl and give them a good toss. For the croutons, warm up the extra virgin olive oil in a large pan. Throw in the bread cubes and the sea salt, pepper and any additional herbs + spices you’d like. Reduce to medium heat and toss frequently for ~12-15 mins or until nicely browned and crispy. Whisk dressing ingredients together and pour over salad & toss. Top with the freshly-made croutons. Give it a good shake. Serve immediately. To prevent croutons from getting too soggy, only add them a few minutes before serving!
