- Quinoa Tabbouleh Salad.jpg (42.22 KiB) Viewed 442 times
Preparation Time: 15 minutes
Cooking time: 15 minutes + cooling time
Serves: 6
If served as six portions, provides 163 cals, 7g fat (of which 1g saturates), 2g sugar and 0.4g salt per portion.
Ingredients
- 2 cups water
- 1 cup quinoa, rinsed
- ¾ cup packed fresh parsley sprigs, stems removed
- ⅓ cup fresh mint leaves
- ¼ cup coarsely chopped red onion
- 1 garlic clove, minced
- 1 cup grape tomatoes
- ½ cucumber, cut into 1 inch pieces
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp ground allspice
Method
1. In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12 - 15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely.
2. Place parsley, mint, onion and garlic in a food processor; pulse until finely chopped. Add tomatoes and cucumber; pulse until coarsely chopped. Add tomato mixture to quinoa.
3. In a small bowl, whisk lemon juice, oil and seasonings until blended; drizzle over quinoa mixture and toss to coat. Serve at room temperature or refrigerate until serving.
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