Levant

Quinoa tabbouleh

Name: Quinoa tabbouleh
Total time: 30 min
Yield: 4 servings
Cuisine: Levantine
Ingredients: 3/4 cup dry quinoa; 1 1/4 cups water; 2 big bunches finely chopped flat leaf parsley; a handful chopped mint leaves; 2 finely diced tomato; 1 finely diced cucumber; 3 sliced spring onion (green onion, scallion); 3 1/2 tbsp lemon juice; 3 tbsp olive oil; 3/4 tsp salt; a pinch black pepper

All the parsley and lemon of tabbouleh, with quinoa in the bulgur's seat.

30 minTime

7 gProtein each

mildSpice

A herb salad first2 chapters · 1 min read

Make it your way

Grandma's wayParsley, mint, tomato and quinoa in lemon and olive oil.

The original

259kcalsame

7 gproteinsame

5 gfibresame

30minutessame

Quinoa tabbouleh.

Per serving, worked out from the ingredient table.

Ingredients

Quinoa¾ cup dry

Water1¼ cups

Flat leaf parsley2 big bunches, finely chopped

Mint leavesa handful, chopped

Tomato2, finely diced

Cucumber1, finely diced

Spring onion (green onion, scallion)3, sliced

Lemon juice3½ tbsp

Olive oil3 tbsp

Salt¾ tsp

Black peppera pinch

Method

4 steps

1Rinse the quinoa well, then simmer covered in the water until the water is absorbed.
2Spread on a plate to cool completely and fluff with a fork.
3Chop the herbs finely with a sharp knife, not a blender.
4Toss herbs, quinoa, tomato, cucumber and spring onion with lemon, oil, salt and pepper.

Serve it like this

Pile on a platter with crisp lettuce leaves to scoop with, a lemon wedge on the side, and serve cool.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Levant

Quinoa tabbouleh

All the parsley and lemon of tabbouleh, with quinoa in the bulgur's seat.

30 minTime

7 gProtein each

mildSpice

A herb salad first2 chapters · 1 min read

Make it your way

Grandma's wayParsley, mint, tomato and quinoa in lemon and olive oil.

The original

259kcalsame

7 gproteinsame

5 gfibresame

30minutessame

Quinoa tabbouleh.

Per serving, worked out from the ingredient table.

Ingredients

Quinoa¾ cup dry

Water1¼ cups

Flat leaf parsley2 big bunches, finely chopped

Mint leavesa handful, chopped

Tomato2, finely diced

Cucumber1, finely diced

Spring onion (green onion, scallion)3, sliced

Lemon juice3½ tbsp

Olive oil3 tbsp

Salt¾ tsp

Black peppera pinch

Method

4 steps

1Rinse the quinoa well, then simmer covered in the water until the water is absorbed.
2Spread on a plate to cool completely and fluff with a fork.
3Chop the herbs finely with a sharp knife, not a blender.
4Toss herbs, quinoa, tomato, cucumber and spring onion with lemon, oil, salt and pepper.

Serve it like this

Pile on a platter with crisp lettuce leaves to scoop with, a lemon wedge on the side, and serve cool.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Quinoa tabbouleh

Make it your way

Ingredients

Method

Quinoa tabbouleh

Make it your way

Ingredients

Method

Make it a meal