Quinoa Tabbouleh
Quinoa Tabbouleh is a nutrient-packed salad, with juicy tomatoes and cucumber, as a delicious and healthy lunch.
Method:
- 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.
For a wonderful protein boost try adding Pumpkin Seeds and Flaked Almonds.
Preparation Time: 20 minutes
Cooking Time: 20 minutes.
Serves: 2
Ingredients:
- 100g dried quinoa.
- 75g parsley, roughly chopped.
- 300g tomatoes, cut into 1cm dice (no need to remove the seeds).
- 100g cucumber, cut into small dice.
For the dressing:
- 1 tablespoon olive oil.
- 2 tablespoon balsamic vinegar.
- juice and zest half lemon.
- drop of vanilla extract.
- 1 teaspoon rice syrup or agave.
- pinch of Himalayan pink salt.
- half a garlic clove, crushed.
- 50g salad leaves, to serve.