Quinoa and tabbouleh salad

Quinoa and tabbouleh salad

Total: 30 min. | Active: 30 min.
vegetarian, vegan, lactose-free, gluten-free
Nutritional value / person: 283 kcal
, Fat: 10 g
, Carbohydrate: 36 g
, Protein: 9 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Quinoa

4 dl water
¾ tsp salt
200 g quinoa tricolore

Salad

1 lime, the whole juice
2 tbsp water
2 tbsp tomato puree
2 tbsp olive oil
½ tsp cinnamon
½ tsp ground cumin
¾ tsp salt
a little pepper
3 tomatoes, cut into cubes
1 spring onion incl. green part, cut into thin rings
2 bunches flat-leaf parsley, finely chopped
½ bunch peppermint, finely chopped
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How it's done

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Quinoa

Bring the water to the boil in a pan, season with salt. Add the quinoa, cover and simmer over a low heat for approx. 15 mins. until just soft.

Salad

In a bowl, mix the lime juice with all the other ingredients up to and including the pepper. Add the tomatoes along with all the other ingredients and the quinoa, mix, plate up.

How-tos

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