Quinoa Tabbouleh
Prep 20 min · Cook 15 min · Serves 6
Make
Ingredients
- quinoa — 300 g
- water (plenty, salted, for boiling the quinoa; drained afterwards)
- parsley leaves (a generous handful)
- coriander leaves (a generous handful)
- mint leaves (a generous handful)
- spring onion — 1/2 bunch
- tomatoes — 500 g
- lemons — 2 (juice)
- olive oil — 1 cup (as printed in both the English and the Spanish edition of the FAO book)
- salt and pepper (to taste)
Method
- Rinse the quinoa well to wash off any bitterness, then cook it in plenty of salted water until tender. Drain and cool.
- Dice the tomatoes and slice the spring onion.
- Chop the parsley, mint and coriander.
- Toss everything together in a large bowl.
- Dress with the lemon juice, olive oil, salt and pepper.
Water and timing
Water: the quinoa is boiled in plenty of salted water and drained, as the source says; the same FAO book's basic method uses 3 parts water to 1 part quinoa, simmered covered for about 15 minutes.
From: FAO, International Cookbook for Quinoa (2014), PDF p. 36 (printed p. 7); FAO, International Cookbook for Quinoa (2014), PDF p. 37 (printed p. 7); FAO, International Cookbook for Quinoa (2014), PDF p. 27 (printed p. xxvi)
Adapted from FAO, International Cookbook for Quinoa (2014), PDF p. 36 (printed p. 7), written in our own words.