Quinoa Tabbouleh
INGREDIENTS
- 200g quinoa
- 40g flat-leaf parsley, finely chopped
- 20g fresh mint, finely chopped
- 1 cucumber, finely diced
- 4 ripe tomatoes, diced
- 1 lemon, juiced
- 4 tbsp olive oil
- 4 spring onions, finely sliced
NUTRITION
Per serving
240
Calories
8g
Protein
32g
Carbs
9g
Fats
METHOD
1
Cook the quinoa
Rinse the quinoa, then simmer in 400ml salted water for fifteen minutes until soft. Cool slightly.
2
Prep the herbs
Chop parsley and mint by hand — never a processor. The texture should be fluffy.
3
Combine
Toss the quinoa with herbs, cucumber, tomato, spring onion, lemon juice, oil and salt.
4
Rest
Leave for ten minutes before serving — the flavours come together.
VEG.ARMY TIP
Use bulgur instead of quinoa for the traditional Lebanese version.
