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Recipe

QUINOA TABBOULEH

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 15 minutes
Cooking time: 12 minutes
Totaltime: 27 minutes

Ingredients

  • 1 cup quinoa
    1 tbsp virgin olive oil
    1 1/2 cups vegetable broth

    2 tbsp pine nuts, toasted
    8 cherry tomatoes, diced
    2 scallions, diced
    1 tbsp finely chopped parsley
    1 tbsp finely chopped mint
    1 tbsp finely chopped cilantro
    4 tbsp lemon juice
    2 tbsp virgin olive oil

Preparation


  • Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of vegetable broth, season with salt and bring to a boil.
    Cover and simmer the quinoa for 12 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
    Add the pine nuts, diced cherry tomatoes, scallions, chopped parsley, mint and cilantro.
    In a dish, combine the lemon juice, olive oil and pour over the salad.
    Mix well and serve at room temperature.

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