Healthy
Quinoa tabbouleh with herbs
A gluten-free version of the classic tabbouleh with fresh quinoa and lots of herbs.
VegetarianVeganGluten-free
Ingredients
- 200 g rinsed quinoa
- 500 g water
- 2 ripe tomatoes diced
- 1/2 cucumber diced
- 1 large handful of fresh parsley
- 1 handful of fresh mint
- 1 spring onion, chopped
- The juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Step-by-step
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- Put the rinsed quinoa and the salted water in the mixing bowl.
- Program 15 min/100°C/spoon speed with the basket on top of the lid.
- Drain the quinoa with the basket and let it cool.
- Chop the parsley and the mint 3 sec/speed 5 and set aside.
- Mix the cold quinoa with the tomato, the cucumber and the spring onion in a bowl.
- Add the chopped herbs, the lemon juice, the oil, the salt and the pepper.
- Stir well and let it rest 15 minutes in the cold before serving.
Tips
- Nutritional note: a fresh dish rich in fiber and hydration, ideal for summer.
- The more mint and parsley, the more authentic the flavor.
- Serve it well chilled to enhance its freshness.
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