Quinoa tabbouleh
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g dried quinoa
- 75g parsleyroughly chopped
- 300g tomatoescut into 1cm dice (no need to remove the seeds)
- 100g cucumbercut 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 syrupor agave
- pinch of Himalayan pink salt
- ½ garlic clovecrushed
- 50g salad leavesto serve
Nutrition: per serving
- kcal284low
- fat9glow
- 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.
