Quinoa Tabbouleh

Name: Quinoa Tabbouleh
Total time: 25 min
Ingredients: 1 unit tomato; 1/2 unit cucumber; 1 tbsp lemon juice; 1 handful mint leaf; 1 handful parsley; 1 cup quinoa; 1 tbsp cumin powder; 1 pinch salt; 1 pinch black pepper; 3 tbsp olive oil; 1/2 unit onion

ekilu Team

“This take on the traditional Lebanese salad is full of proteins and is gluten-free (perfect for those with Celiacs). This recipe is also great for those who are on a vegan or vegetarian diet and even for those who are active.”

ingredients

Difficulty

Easy

Time

25'

Fresh ingredients

tomato

1 unit

cucumber

1/2 unit

lemon juice

1 tbsp

mint leaf

1 handful

parsley

1 handful

onion

1/2 unit

Pantry ingredients

quinoa

1 cup

cumin powder

1 tbsp

salt

1 pinch

black pepper

1 pinch

olive oil

3 tbsp

Instructions

Wash the quinoa under cold water. Bring a cup of water to boil (the water to quinoa ratio is 2:1), once boiling add the quinoa. Cook between 15-20 minutes or until the quinoa has opened. Set aside.

Peel and finely dice the cucumber, onion and tomato. Place in a wide bowl.

Cut the mint and parsley into small pieces. Add them to the bowl with the olive oil and lemon juice.

Add the quinoa and stir until it is all mixed together.

Finish off by adding the cumin, pepper, and if necessary, more salt.