10-Minute Quinoa Tabbouleh

Now that the weather is getting warmer, I love eating light meals such as salads for lunch. However, if I don’t add something to these salads to bulk them up a bit, I usually find myself snacking by mid-afternoon. The quinoa in this tabbouleh keeps me going until dinner, as well as providing a great source of protein. This dish takes about 10-15 minutes to prepare, making it a perfect mid-week lunch, and I hope you guys enjoy it!

Serves 1

Ingredients:

  • 1/3 cup of quinoa
  • 1/4 of a cucumber
  • Handful of cherry tomatoes
  • Handful of mint leaves
  • Handful of flat-leafed parsley
  • A few walnuts
  • Squeeze of lemon juice
  • Drizzle of olive oil
  • Drizzle of balsamic vinegar

Method:

  1. Place the quinoa in a small saucepan and pour over 2/3 cup of boiling water. Bring to the boil then reduce the heat and leave to simmer for 10-15 mins or until cooked. If it dries out too much just top up with water.
  2. Meanwhile, chop up all of the other ingredients.
  3. When the quinoa is cooked, drain and mix in the chopped ingredients. Drizzle over the oil, lemon juice and balsamic vinegar and season to taste.

 

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