Vegetarian Low-Cal Quinoa Tabbouleh

Total Time
40 mins
Difficulty
Easy
Yield
2 servings

This fantastic 284-cal salad is fool of health nutrients, and can make almost any feast fun and delicious. It can be served as a side dish or as a main dish lunch for devoted vegetarians.

Bon Appetite!

Ingredients

  • 100g dried quinoa
  • 75g parsley, roughly chopped
  • 300g tomatoes, cut into 1cm dice or slices
  • 100g cucumber, cut into small dice or slices

For the dressing

  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • juice and zest ½ lemon
  • drop of vanilla extract
  • 1 tsp rice syrup or agave
  • pinch of Himalayan pink salt
  • ½ garlic clove, crushed
  • 50g salad leaves, to serve

Preparation

  1. Cook the quinoa then set aside to cool.
  2. Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic into a jug and whisk. Mix this into the quinoa and mix together with all the other ingredients. Serve on a bed of salad leaves for best effect.

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