Quinoa Tabbouleh

Method

1. 1
   • quinoa 150 g
   • water 4 dl

   Cook and cool the quinoa — Rinse the quinoa, then simmer in the water for 15 minutes until the grains are tender and the water is absorbed. Fluff with a fork and leave to cool.

   ⏱15 min
2. 2
   • quinoa 150 g
   • fresh parsley 60 g
   • fresh mint 20 g
   • cherry tomato 200 g
   • spring onion 3

   Combine salad ingredients — Combine the cooled quinoa with the parsley, mint, cherry tomatoes, and scallions in a large bowl.

3. 3
   • olive oil 4 tbsp
   • lemon juice 3 tbsp
   • salt to taste
   • black pepper to taste

   Dress and toss the salad — Whisk the olive oil and lemon juice with salt and pepper, pour over the salad, and toss. Taste and add more lemon if needed before serving.