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Quinoa tabbouleh

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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal284
low infat9g
saturates1g
carbs38g
sugars14g
fibre5g
protein10g
salt0.4g
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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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Overall rating

A star rating of 3.8 out of 5.16 ratings
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