Quinoa Tabbouleh
Ingredients
- 1 cup quinoa (170g)
- 2 medium tomatoes (finely diced)
- 1 small cucumber (finely diced)
- 1 bell pepper (finely diced)
- 2/3 cups parsley (15g) (chopped)
- 2/3 cups mint (15g) (chopped)
- juice of 2 times
- 2 tablespoons 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.