Quinoa Tabbouleh

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

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

mint leaf

1 handful

parsley

1 handful

onion

1/2 unit

tomato

1 unit

lemon juice

1 tbsp

cucumber

1/2 unit

Pantry ingredients

olive oil

3 tbsp

cumin powder

1 tbsp

black pepper

1 pinch

quinoa

1 cup

salt

1 pinch

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.