Tabouleh is a Lebanese dish, its principal ingredient is parsley, and although the original recipe is with bulgur, sometimes I prepare this version with quinoa.
Quinoa is a cereal without gluten, this means people with celiac disease can eat it.
It’s one of the few cereals which has all essential amino acids, so we have complete protein. Moreover it contains iron, phosphorus and calcium (more than milk!)
Parsley when it is fresh, not cooked, has a big quantity of vitamin C (more than citrus fruits).
So, here we are – a super complete salad, full of nutrients.
For 1 person
½ cup of quinoa
1 cup of water
1 big ripe tomato
½ spring onion
1 hand full of parsley
8 -10 mint leaves
salt, black pepper, juice of ½ lime
1 tablespoon olive oil extra virgin
Put the quinoa in a colander and wash it well under water (this is to get rid of saponin, a toxic substance).
Drain it and put it in a pot to boil with double the amount of water, mid-heat, covered, for 15 min.
Chop the tomato, cucumber, onion, parsley and mint as small as possible.
Put them in a bowl and add salt, pepper, lime juice and olive oil.
When the quinoa is done (no water in the pan anymore) add it to the bowl and we mix it well to integrate all flavours.
Leave it in the fridge for at least 2 hours, to serve it very cold.
Ready to eat!
This fresh salad is perfect for these warm days when we don’t have much appetite, because it contains everything we need: carbs, protein, fibre, vitamins and minerals.
And it’s delicious! 🙂