Healthy summer recipe for 4 people, takes only 10 mins; recipe has quinoa, lemon, olive oil, mint, parsley, spring onion, cucumber and walnut.
Quinoa tabbouleh
Course: Dairy-free lunch
Servings
2
servings
Prep time
20 mins
Ingredients
- Quinoa: 100g dried quinoa
- Parsley: 75g parsley, roughly chopped
- Tomato: 300g tomatoes, cut into 1cm dice (no need to remove the seeds)
- Cucumber: 100g cucumber, cut into small dice
- Olive Oil: 1 tbsp olive oil
- Balsamic Vinegar: 2 tbsp balsamic vinegar
- Lemon: juice and zest 1/2 lemon
- Vanilla Extract: drop of vanilla extract
- Rice Syrup: 1 tsp rice syrup or agave
- Salt: pinch of Himalayan pink salt
- Garlic Clove: 1/2 garlic clove, crushed
- Salad Leaf: 50g salad leaves, to serve
Directions
- Cook the quinoa following pack instructions, then set aside to cool.
- 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.
