Quinoa Tabbouleh
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g quinoa
- 0.5 ½ onion (s), red
- 2 tomato (s) (plum tomatoes)
- 0.5 ½ cucumber (s)
- 1 bunch parsley, smooth
- salt and pepper
- 0.5 ½ lime (s), juice it
- olive oil
Print Recipe
Pin Recipe Instructions
- Rinse the quinoa thoroughly in a close-meshed sieve under running water. Put twice the amount of salted water in a saucepan, bring to the boil and simmer for about 15 minutes over low heat, until the quinoa grains have broken open and the water has been absorbed. The quinoa is firm to the bite even when cooked. Let cool down.
- In the meantime, cut the onion, tomatoes and cucumber into cubes and place in a salad bowl. Chop the parsley and add it. Add the olive oil and the juice of half a lime or a whole lime (depending on how sour you like it), pepper and mix. Leave to marinate in the refrigerator while the quinoa cools. Add the cold quinoa to the other ingredients and mix well, if necessary, season to taste with salt, pepper, olive oil and lemon.
- Can be eaten as a starter or side dish, for grilling or with delicious bread as a main course.
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