Quinoa tabouli Salad

Suitable for dairy free, gluten free, vegetarian, vedic and vegan diets.*

Makes 450.5 g.

Ingredients
60 g quinoa use double vol water
130 g tomatoes
salt
36 ml lemon juice
15 g mint fresh
90 g cucumbers Do separate bowl cucumber free
25 g parsley fresh
2.5 g chilli fresh. Do separate bowl tomato / chilli free
5 g ginger root
27 ml olive oil
Instructions

(Quinoa weight will be double) Rinse thoroughly boil double vol water Rinse and cool. Dice tomato, cucumber 25mm Mince herbs Combine all ingredients Chill Do separate bowl cucumber free Do separate bowl tomato / chilli free

Printout

* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.