Quinoa Tabbouleh

Name: Quinoa Tabbouleh
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1/3 cup dry (290g cooked) Quinoa; 2 large bunches, finely chopped (60g) Parsley; 2 tomatoes, finely diced (150g) Tomatoes; 2 lemons, juiced (30g) Lemon; 1 1/2 tbsp (20g) Olive Oil; a handful, chopped (15g) Mint

Recipes · Lunch · Recipe, Typed Supps

A herb salad with a little grain in it, not a grain salad with a little herb.

Allergens and patterns

None of the fourteen major allergens. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

1/3 cup dry (290g cooked) Quinoa — Standing in for bulgur, and gluten-free. The grain is the minority ingredient here by design.
2 large bunches, finely chopped (60g) Parsley — This much parsley is a vegetable, not a garnish — and a serious source of vitamin K.
2 tomatoes, finely diced (150g) Tomatoes — Their juice is part of the dressing.
2 lemons, juiced (30g) Lemon — The dressing is lemon, oil and salt. Nothing else belongs in it.
1 1/2 tbsp (20g) Olive Oil — Carries the fat-soluble vitamins in all those herbs.
a handful, chopped (15g) Mint — The note that separates tabbouleh from a parsley salad.

Nutrition per serving

Calories: 270.5 kcal
Protein: 7.3g
Carbohydrate: 26.6g
of which sugars: 4.2g
Fat: 13g
of which saturated: 1.9g
Fibre: 9.4g
Sodium: 56.8mg

Method

Cook and thoroughly cool the quinoa.
Chop the parsley and mint as finely as your knife allows.
Toss everything with the lemon, oil and plenty of salt, and leave it twenty minutes.