Tabbouleh Salad with Quinoa
A quinoa version of the classic tabbouleh salad with lots of parsley, tomatoes, spring onion, lemon and olive oil. Served chilled.
Nutritionper 100 gāŗ
111
Calories
3.1g
Protein
14.4g
Carbs
4.7g
Fat
Ingredients
| 1 cup | 240 ml | quinoa |
| 2 | bunches parsley | |
| 1 | bunch spring onion or 1 red onion | |
| 2 | tomatoes | |
| 1 | juice of 1 lemon | |
| ā | olive oil | |
| ā | salt |
Instructions
The first step of the Tabbouleh Salad with Quinoa recipe is preparing the quinoa.
- Rinse the quinoa and boil it in boiling salted water, with a quinoa-to-water ratio of 1:2. It cooks in about 15-20 minutes. It is ready when the grains split open and become transparent in the centre. Set it aside to cool.
- Finely chop the parsley and the spring onion leaves. Peel the tomatoes and cut them into small pieces.
- Mix all the ingredients.
- Season with lemon juice, olive oil and salt. Stir the salad and let it rest for about 30 minutes to develop flavour. Serve chilled. Enjoy!