Quinoa tabouleh recipe

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 210 calories / serving
  • Healthy
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Place the quinoa in a large, heavy-based saucepan. Heat over a moderate heat, stirring continuously until the grains separate. Add 600ml water and a little salt and bring to the boil.

Reduce to a simmer and cook for 15 minutes or until the liquid has been absorbed. Transfer to a mixing bowl and allow to cool. Whisk together the lemon juice and olive oil in a mixing bowl and dress the quinoa with it.

Add the chopped herbs and seasoning and mix well. Spoon into a metal serving bowl and garnish with a pinch of paprika and a sprig of mint. Serve immediately.

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  • Ingredients

  • 200g quinoa, rinsed thoroughly in cold water and drained
  • pinch of paprika
  • 1 tbsp of mint, finely chopped (plus a sprig of mint to garnish)
  • 2tbsp basil, roughly chopped
  • juice of 1 lemon
  • 25ml olive oil
  • salt
  • pepper
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  • Energy 894kj 210kcal 11%
  • Fat 9g 13%
  • Saturates 1g 5%
  • Sugars 3g 3%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 28.1g Protein 7g Fibre 0.5g

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