Quinoa tabbouleh
Enjoy this nutrient-packed salad, with juicy tomatoes and cucumber, as a delicious and healthy lunch
- Prep: 10 mins
Cook: 10 mins
- Serves 2
- Easy
Ingredients
- 200g quinoa
- juice 1-2 lemons
- 4 tbsp olive oil
- small bunch mint, chopped
- small bunch flat-leaf parsley, chopped
- bunch spring onions, sliced
- ½ cucumber, deseeded and diced
- handful walnuts, chopped
Protein boost
Pumpkin seeds and flaked almonds will give you more protein. You could also include mackerel, which adds vitamin D and valuable omega-3 too.
Method
-
Rinse the quinoa well and place in a
pan with about double the volume of
water. Bring to the boil, cover, reduce
the heat and gently simmer for 10 mins
or until the grain unwraps itself. Turn
off the heat and leave to cool slightly,
then drain any remaining water.
-
Season the quinoa, stir in the lemon
juice and oil and leave to cool fully. Stir
in the other ingredients, then serve.
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