Tabbouleh Salad with Quinoa
A quinoa version of the classic tabbouleh salad with lots of parsley, tomatoes, spring onion, lemon and olive oil. Served chilled.
Ingredients
| 1 cup | 240 ml | quinoa |
| 2 | bunches parsley | |
| 1 | bunch spring onion or 1 red onion | |
| 2 | tomatoes | |
| 1 | juice of 1 lemon | |
| — | olive oil | |
| — | salt |
Instructions
The first step of the Tabbouleh Salad with Quinoa recipe is preparing the quinoa.
- Rinse the quinoa and boil it in boiling salted water, with a quinoa-to-water ratio of 1:2. It cooks in about 15-20 minutes. It is ready when the grains split open and become transparent in the centre. Set it aside to cool.
- Finely chop the parsley and the spring onion leaves. Peel the tomatoes and cut them into small pieces.
- Mix all the ingredients.
- Season with lemon juice, olive oil and salt. Stir the salad and let it rest for about 30 minutes to develop flavour. Serve chilled. Enjoy!