Quinoa tabouleh recipe

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  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 220 calories / serving
  • Healthy
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176959 HERO

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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  • Calories
    220
    11%
  • Sugar
    3g
    3%
  • Fat
    9g
    13%
  • Saturates
    1g
    5%
  • Salt
    2g
    3%
of an adult's Reference Intake daily amount.
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