← All recipes

🥗 Lebanese Quinoa Salad (Tabouleh)

283 kcal · 30 min · 4 servings

Ingredients

• 200 g quinoa
• 400 ml vegetable broth
• 2 tomatoes
• 2 spring onions
• 5 sprigs parsley
• 3 tbsp lemon juice
• 4 tbsp olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Put the quinoa and vegetable broth into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Reduce the heat to medium.
4. 4. Let the quinoa simmer for about 15 minutes.
5. 5. Stir occasionally while cooking.
6. 6. Wash the tomatoes thoroughly.
7. 7. Cut the tomatoes into quarters.
8. 8. Remove the seeds from the tomatoes.
9. 9. Dice the tomatoes finely.
10. 10. Rinse the spring onions under running water.
11. 11. Remove the tough ends of the spring onions.
12. 12. Slice the spring onions into thin rings.
13. 13. Wash the parsley.
14. 14. Shake the parsley dry.
15. 15. Finely chop the parsley leaves.
16. 16. Place the cooked quinoa into a bowl.
17. 17. Add the diced tomatoes.
18. 18. Add the spring onion rings.
19. 19. Add the chopped parsley.
20. 20. Add the lemon juice.
21. 21. Add the oil.
22. 22. Mix all ingredients well.
23. 23. Season the salad with salt.
24. 24. Season the salad with pepper.
25. 25. Serve the salad in a bowl.
26. 26. Garnish the salad with fresh herbs if desired.

Nutrition per serving

• kcal: 283
• Protein: 7 g · Fett/Fat: 13 g · Carbs: 34 g