Quinoa tabbouleh
- 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
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.
