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Quinoa Tabbouleh

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Description
Easy recipe for a great summertime salad. Nutritious and tasty, the quinoa and seeds provide healthy plant, based proteins while the lemon and mint give a refreshing kick. Perfect for a light meal or as a side dish.
Ingredients
  • <p><strong>Serves 4</strong></p><p>1 cup of British grown quinoa</p><p>2 tomatoes</p><p>1 avocado</p><p>Half cucumber </p><p>1 red onion</p><p>Seeds (pumpkin (or 1 small)
  • sunflower
  • etc.)</p><p>Mint
  • finely chopped</p><p>Juice of half lemon</p><p><!
  • [endif]
  • >Extra virgin olive oil</p><p>Salt and pepper</p>
Instructions
  1. 1

    1: Cook the quinoa for 15 minutes in salty boiling water. Rinsed in cold water and drained.

    2: In a dry frying pan, toast the seeds until they get lightly brown.

    3: Cut the veg in small pieces.

    4: Combine all the ingredients in a bowl. Pour olive oil and lemon juice over the mixture and toss to coat. Season with salt and black pepper. Serve immediately or chill in refrigerator.

    Recipe by Daphne Duval

    Photo taken from http://nyti.ms/2aTYtEZ

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Read it online: https://madeinhackney.org/recipe/quinoa-tabbouleh/