Name: Quinoa Tabbouleh
Yield: 4
Ingredients: 1 cup quinoa (170g); 2 medium tomatoes; 1 small cucumber; 1 bell pepper; 2/3 cups parsley (15g); 2/3 cups mint (15g); juice of 2 times; 2 tablespoons olive oil

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Quinoa Tabbouleh

Servings: 4

Ingredients

Servings

1 cup quinoa (170g)
2 medium tomatoes (finely diced)
1 small cucumber (finely diced)
1 bell pepper (finely diced)
²⁄₃ cup parsley (15g) (chopped)
²⁄₃ cup mint (15g) (chopped)
juice of 2 times
2 tbsp olive oil

Instructions

Cook the quinoa according to instructions on the packaging. Once cooked, place in a large salad bowl.
Finely dice the vegetables and chop the fresh herbs, then add to the salad bowl.
Squeeze in the lime juice, drizzle with olive oil and season to taste with salt and pepper. Mix everything well until combined.
Serves as a salad or side dish. Store covered and refrigerated for up to 3 days.

Quinoa Tabbouleh

Ingredients

Instructions

Cook the quinoa according to instructions on the packaging. Once cooked, place in a large salad bowl.

Finely dice the vegetables and chop the fresh herbs, then add to the salad bowl.

Squeeze in the lime juice, drizzle with olive oil and season to taste with salt and pepper. Mix everything well until combined.

Serves as a salad or side dish. Store covered and refrigerated for up to 3 days.

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