By shahdan • July 1, 2015
Easy, quick, and super nutritious! Re-invent the classic taboula with today’s super seed: quinoa!
- 1/2 cup quinoa - كينوا
- 1 cup water - ماء
- 1 bunch parsley - بقدونس
- 3 cucumber - خيار
- 2 tomato - طماطم
- 1 small red onion (or 2 spring onions) - بصلة حمراء
- 1 handful mint - نعناع
- 4 tablespoon extra virgin olive oil - زيت الزيتون بكر
- 3 lime - ليمون بلدي
- 1 teaspoon dried mint - نعناع مجفف/ ناشف
- 1 garlic clove (crushed) - فص ثوم
- salt and pepper - ملح و فلفل
Step by step
- Wash the quinoa, then bring to the boil uncovered with one cup of water. When it boils, lower the heat to a minimum, cover and leave to simmer for 10-15 minutes. It is done when the water is absorbed and the quinoa is tender. Leave to cool then fluff it with a fork.
- To prepare the salad, finely chop your greens, then slice the onions, tomatoes and cucumber into tiny cubes. Set aside.
- In a salad bowl, mix the dressing ingredients: olive oil, lime juice, salt, pepper, dried mint, and crushed garlic clove.
- Stir in the finely chopped vegetables and give it a quick stir, then add the cooled quinoa. Use a fork to fluff the quinoa with the salad. Garnish with fresh mint and serve.
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