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Quinoa tabbouleh

Enjoy this nutrient-packed salad, with juicy tomatoes and cucumber, as a delicious and healthy lunch

  • Prep: 20 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 284
  • Carbohydrates 38
  • Saturated Fat 1
  • Sugar 14
  • Protein 10
  • Fat 9
  • Fibre 5
  • Salt 0.4

Nutrition per serving

  • Calories 284
  • Carbohydrates 38
  • Saturated Fat 1
  • Sugar 14
  • Protein 10
  • Fat 9
  • Fibre 5
  • Salt 0.4

Ingredients

  • 200g quinoa
  • juice 1-2 lemons
  • 4 tbsp olive oil
  • small bunch mint, chopped
  • small bunch flat-leaf parsley, chopped
  • bunch spring onions, sliced
  • ½ cucumber, deseeded and diced
  • handful walnuts, chopped

Tip

Protein boost
Pumpkin seeds and flaked almonds will give you more protein. You could also include mackerel, which adds vitamin D and valuable omega-3 too. 

Method

  1. Rinse the quinoa well and place in a pan with about double the volume of water. Bring to the boil, cover, reduce the heat and gently simmer for 10 mins or until the grain unwraps itself. Turn off the heat and leave to cool slightly, then drain any remaining water.

  2. Season the quinoa, stir in the lemon juice and oil and leave to cool fully. Stir in the other ingredients, then serve.

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