Cook and Scale
Quinoa Tabbouleh
4 servings · 35 min total
A protein-boosted take on the Levantine herb salad, with fluffy quinoa, masses of parsley and mint, tomato and a zingy lemon dressing.
Ingredients
- 150 g quinoa
- 4 dl water
- 60 g fresh parsley, finely chopped
- 20 g fresh mint, finely chopped
- 200 g cherry tomato, diced
- 3 spring onion, sliced
- 4 tbsp olive oil
- 3 tbsp lemon juice
- salt to taste
- black pepper to taste
Method
- 1.
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.
- 2.
Combine salad ingredients — Combine the cooled quinoa with the parsley, mint, cherry tomatoes, and scallions in a large bowl.
- 3.
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.