Quinoa tabouli Salad
Suitable for vegan, vegetarian, vedic, gluten free and dairy free 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