Quinoa tabbouleh
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Enjoy this nutrient-packed salad, with juicy tomatoes and cucumber, as a delicious and healthy lunch
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 284 |
| low in | fat | 9g |
| saturates | 1g | |
| carbs | 38g | |
| sugars | 14g | |
| fibre | 5g | |
| protein | 10g | |
| salt | 0.4g |
Ingredients
- 100g dried quinoa
- 75g parsley , roughly chopped
- 300g tomatoes , cut into 1cm dice (no need to remove the seeds)
- 100g cucumber , cut into small dice
For the dressing
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- juice and zest 0.5 lemon
- drop of vanilla extract
- 1 tsp rice syrup or agave
- pinch of Himalayan pink salt
- ½ garlic clove , crushed
- 50g salad leaves , to serve
Method
- STEP 1
Cook the quinoa following pack instructions, then set aside to cool.
- STEP 2
Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic into a jug and whisk until smooth. Mix this into the quinoa and mix together with all the other ingredients. Serve on a bed of salad leaves.
RECIPE TIPS
PROTEIN BOOST
Pumpkin seeds and flaked almonds will give you more protein. You could also include mackerel, which adds vitamin D and valuable omega-3 too.
Goes well with
Recipe from Good Food magazine, January 2015
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