- Quinoa Tabbouleh.jpg (42.32 KiB) Viewed 601 times
Preparation Time: 35 minutes (+ chilling time)
Cooking time: None
Serves: 8
If served as eight portions, provides 159 cals, 6g fat (of which 1g saturates), 1g sugar and 0.3g salt per portion.
Ingredients
- 2 cups water
- 1 cup quinoa, rinsed
- 425g (15oz) tinned black beans, rinsed and drained
- 1 small cucumber, peeled and chopped
- 1 small sweet red pepper, chopped
- ⅓ cup minced fresh parsley
- ¼ cup lemon juice
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Method
1. In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12 - 15 minutes. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely.
2. Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled.
¡SHARE TOPIC!