Quinoa Tabouleh

This salad combines Quinoa, a fantastic source of vegetarian protein, with a mix of vegetables, for an incredibly tasty and filling lunch or dinner. The vegetables in this recipe can be swapped for whatever you want – this is a great recipe for using up any vegetables you may have before they go off!

Quinoa Tabouleh with prawnsServes 2

Preparation time: 20 minutes

Ingredients:

  • 180g quinoa, rinsed
  • 300ml vegetable stock
  • Mint leaves
  • Cucumber, diced
  • Red or yellow pepper, finely chopped
  • Cherry Tomatoes
  • Spring Onions

Method:

  1. Make up 300ml vegetable stock in boiling water.
  2. Cover the quinoa in the stock and leave to simmer on the hob for 10-15 minutes until fluffy and all liquid has been absorbed.
  3. Meanwhile finely chop up fresh mint, cucumber, cherry tomatoes, spring onion and red pepper or whatever vegetables you have chosen to use.
Mixed Vegetables

I used red peppers, spring onion, asparagus, broccoli, carrots and green beans for a filling and nutritional tabouleh

4. When quinoa is cooked leave to cool, then mix in the chopped vegetables. Serve hot or cold.

Quinoa Tabouleh

Serving suggestion: King Prawns and spinach make great additions to this dish

Add salad and more protein like fish or chicken if you wish. This is a really versatile meal that you can adapt to your taste and serve as a main meal or side dish.

Do you like Quinoa? Will you be trying this quinoa tabouleh?