Name: Quinoa tabouli Salad
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

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

By Convergence. Last updated November 24, 2019.

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