Name: Quinoa tabbouleh
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: British
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; 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

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Quinoa tabbouleh

Quinoa tabbouleh

Natasha Corrett

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Serves 2

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 3.8 out of 5.16 ratingsRate

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

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal284

low
fat9g

low
saturates1g
carbs38g
sugars14g
fibre5g
protein10g
salt0.4g

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.

Recipe from Good Food magazine, January 2015

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A star rating of 3.8 out of 5.16 ratings

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