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By Jamie Raftery
Quinoa Tabbouleh
16 steps
Prep:10minCook:15min
This quinoa tabbouleh is 100% gluten-free, vegan, quick and easy to make recipe
Updated at: Thu, 17 Aug 2023 12:01:21 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories290.2 kcal (15%)
Total Fat18.7 g (27%)
Carbs26.4 g (10%)
Sugars2.8 g (3%)
Protein7.2 g (14%)
Sodium585.2 mg (29%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
To prepare the tabbouleh
Step 1
Assemble and wash all ingredients.
Step 2
Cut the tomato and cucumber into small dice, add a pinch of salt and leave for 10 minutes to marinade.
Knife
cherry tomato150g
cucumber100g
pink salt1 tspStep 3
Wash and finely chop the parsley and mint.
Knife
parsley50g
mint30gStep 4
Blanch and refresh the green beans - cut into small rounds.
Knife
green beans50gStep 5
Finely chop the red onion.
Knife
red onion50gStep 6
Drain the tomato and cucumber by setting it on a strainer to release excess liquid.
StrainerCook the quinoa
Step 7
Wash quinoa and strain.
Strainer
quinoa100gStep 8
Add the quinoa to saucepan with some salt and cook out on a gentle simmer for 15 minutes.
Frying Pan
CooktopHeat
Sauce Panpink salt1 tspStep 9
When cooked - transfer to strainer to drain, pour over some boiling water to rinse the starch.
StrainerStep 10
Allow to cool.
For the vinaigrette
Step 11
Crush the garlic cloves.
garlic cloves2 Step 12
Add the olive oil, lime juice, crushed garlic, salt and pepper to bowl - Mix and set aside.
Bowl
olive oil50ml
limes1 pink salt1 tsp
black pepper½ tspTo finish tabbouleh
Step 13
Add all the ingredients to a large mixing bowl.
BowlStep 14
Season with the vinaigrette - mix well and check seasoning.
Step 15
Add more vinaigrette, salt or pepper if needs be.
Step 16
Serve quinoa tabbouleh in a bowl, garnish with some sunflower seeds and fresh parsley.
parsley50g
sunflower seeds40gView on holisticchefacademy.com
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Notes
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Fresh
Easy
Under 30 minutes
