- Cook Time: 20 mins
- Serving: 2 Persons
Nutrition facts (per portion)
- Calories: 284
- Carbohydrate Content: 38g
- Fat Content: 9g
- Fiber Content: 5g
- Protein Content: 10g
- Saturated Fat Content: 1g
- Sodium Content: 0.4g
- Sugar Content: 14g
Quinoa tabbouleh Recipe
Quinoa tabbouleh is a Healthy summer recipe for 4 people, takes only 10 mins; recipe has quinoa, lemon and olive oil.
Ingredients
- Garlic Clove - 1/2 garlic clove, crushed
- Olive Oil - 1 tbsp olive oil
- Tomato - 300g tomatoes, cut into 1cm dice (no need to remove the seeds)
- Parsley - 75g parsley, roughly chopped
- Lemon - juice and zest 1/2 lemon
- Cucumber - 100g cucumber, cut into small dice
- Balsamic Vinegar - 2 tbsp balsamic vinegar
- Quinoa - 100g dried quinoa
- Salt - pinch of Himalayan pink salt
- Vanilla Extract - drop of vanilla extract
- Salad Leaf - 50g salad leaves, to serve
- Rice Syrup - 1 tsp rice syrup or agave
Instructions
- 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.
