Taboulé de quinoa, végane et sans gluten

Quinoa tabouleh

Aryane @ Valises & Gourmandises
Do you like tabouleh, this traditional Lebanese dish? I have a quinoa-based version for you, gluten free and high in protein and diverse nutrients. Perfect for your next picnic!
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Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine healthy, Lebanese, summer
Servings 4 -6

Ingredients
  
1x2x3x

  • 2 cups cooked quinoa cold
  • 1 bunch of fresh parsley finely chopped
  • a handful fresh mint finely chopped
  • 2 spring onions finely chopped
  • 1 cup cherry tomatoes finely diced and strained
  • 1 cup cucumber finely diced, seeds removed and strained
  • salt & pepper to taste
  • fresh lemon juice to taste
  • olive oil to taste
  • optional add-ins
  • pomegranate seeds
  • chopped dates
  • cumin

Instructions
 

  • In a salad bowl, mix all ingredients. Make sure you strain the tomatoes and cucumber first to avoid ending up with wet tabouleh.
  • If you don't plan on eating the salad on that day, wait until adding those in.
  • Season with salt & pepper and a drizzle of lemon juice & olive oil. Wait 1h to let the flavors soak in.

Notes

Don't hesitate to adjust the quantities to your personal taste. If you like a tabouleh with lots of quinoa, add more. Less quinoa, add less!
Once all the ingredients are mixed in, keep in the fridge and eat within 2 days.
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