Quinoa Tabbouleh

Enjoy this nutrient-packed salad, with juicy tomatoes and cucumber, as a delicious and healthy lunch.

1.    Ingredients

  • 100g dried quinoa
  • 75g parsley, kind of chopped
  • 300g tomatoes, reduce into 1cm dice (no want to cast off the seeds)
  • 100g cucumber, reduce into small dice
  • For the dressing
  • 1 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • Juice and zest 0.5 lemons
  • Drop of vanilla extract
  • 1 tsp rice syrup or agave
  • Pinch of Himalayan pink salt
  • ½ garlic clove, crushed
  • 50g salad leaves, to serve

2.    Method


Cook the quinoa following percent instructions, and then set aside to cool.


Make the dressing through including the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic right into a jug and whisk till smooth. Mix this into the quinoa and blend collectively with all of the different ingredients. Serve on a bed of salad leaves.

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