Quinoa Tabbouleh
This quinoa tabbouleh is 100% gluten-free, vegan, quick and easy to make recipe
Equipment
- Weighing scales
- Chopping board
- Chefs knife
- Mixing bowl
- Strainer
- Saucepan
- Spatula
- Serving bowl
Ingredients
Quinoa tabbouleh
- 100 g Quinoa (300g cooked weight)
- 50 g Red onion (finely chopped)
- 50 g Green beans (blanch and finely slice)
- 150 g Tomato - cherry (cut in ¼)
- 100 g Cucumber (cut into small dice)
- 50 g Parsley (finely chopped)
- 30 g Mint (finely chopped)
- 40 g Sunflower seeds (toasted )
For the vinaigrette
- 50 ml Olive oil
- 1 each Lime
- 2 each Garlic cloves
Seasoning
- 1 teaspoon Pink salt
- .5 teaspoon Black pepper - ground
Method
To prepare the tabbouleh
- Assemble and wash all ingredients.
- Cut the tomato and cucumber into small dice, add a pinch of salt and leave for 10 minutes to marinade.
- Wash and finely chop the parsley and mint.
- Blanch and refresh the green beans - cut into small rounds.
- Finely chop the red onion.
- Drain the tomato and cucumber by setting it on a strainer to release excess liquid.
Cook the quinoa
- Wash quinoa and strain.
- Add the quinoa to saucepan with some salt and cook out on a gentle simmer for 15 minutes.
- When cooked - transfer to strainer to drain, pour over some boiling water to rinse the starch.
- Allow to cool.
For the vinaigrette
- Crush the garlic cloves.
- Add the olive oil, lime juice, crushed garlic, salt and pepper to bowl - Mix and set aside.
To finish tabbouleh
- Add all the ingredients to a large mixing bowl.
- Season with the vinaigrette - mix well and check seasoning.
- Add more vinaigrette, salt or pepper if needs be.
- Serve quinoa tabbouleh in a bowl, garnish with some sunflower seeds and fresh parsley.
Nutrition Facts
Serving: 150gCalories: 291kcalCarbohydrates: 24gProtein: 7gFat: 19gSodium: 599mgPotassium: 483mgFiber: 5gSugar: 3gVitamin A: 1670IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 2mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 31mgVitamin E: 6mgVitamin K: 218µgCalcium: 73mgIron: 3mg