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Quinoa tabbouleh salad

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Origin of dish:  France
Type of cooking:  Oven
 
Preparation time: 20 minutes
Cooking time: 10 minutes
 
Ingredients (serves 2):


Method:

Wash the quinoa and cook in twice its volume of water over a gentle heat in boiling water for 10 minutes (the little white part should come away from the seeds). Remove from the heat and cover, so that the quinoa swells.

Meanwhile, de-seed the tomatoes (peel them if you don't like the skin, but remember all the vitamins are in the skin!) and dice.

Chop the mint, coriander and shallot finely.

Mix all the ingredients together, drizzle the lemon juice and olive oil over (according to taste, but I prefer less oil and more lemon). Mix and refrigerate for 2 hours (an hour and a half is enough, though!).

Season, add any extra oil or lemon juice to taste and enjoy!

Recipe by ptitecalou6
Advice: Use fresh herbs rather than dried ones - they taste better!

User comments

 
another free recipe every day






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