Quinoa tabouli is a healthy, vegan and gluten-free Arabic/Middle Eastern dish made of lemons, quinoa, olive oil, tomatoes, parsley and scallions – free from eggs, nuts and soy.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 40 mins – easy
🍽 4 servings – 351 kcal per serving
|
Serving 205g |
Fat 20g |
Sat. fat 2g |
Sodium 169mg |
|
Carbs 35g |
Fibers 6g |
Sugars 3g |
Proteins 8g |
INGREDIENTS
- a quarter tsp salt
- half cup lemons
- 1 cup quinoa
- a third cup olive oil
- 3 tomatoes
- 2 tbsp spearmint
- 1.5 cup parsley
- 1 cup scallions
TOOLS
- 1 knife
- 1 colander
- 1 saucepan
- 1 wooden spoon
- 1 squeezer
- 1 bowl
- 1 lid
STEPS
Cut lemons in half.
Squeeze the lemon halves with a squeezer.
Chop tomatoes, spearmint, scallions, and parsley.
Rinse and drain quinoa in a colander.
Pour 2 cups of water into a saucepan and add the drained quinoa. Boil for 3 minutes on high heat. Cook for another 15 minutes on low heat with the cover on the saucepan. Turn off the heat to get cooked quinoa.
Combine tomatoes and lemon juice in a bowl. Add parsley, scallions, and spearmint to the bowl. Pour olive oil over the mixture and stir with a wooden spoon. Transfer cooked quinoa tabouli to the bowl and season with salt.
Set the quinoa tabouli aside for 10 minutes before serving.
It’s ready to be served !
