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Quinoa tabbouleh

Quinoa tabbouleh

Quinoa tabbouleh

A up-dated gluten free version of the classic Middle Eastern salad using the ever so popular "it" grain, quinoa. This is a fantastic quick and easy salad that is packed with protein, and is great as a main course or a perfect side salad. 

Nimble tip: Sprinkle some feta cheese just before serving. This is also a great salad to make up on a Sunday and take to work during the week with some protein such as fish, meat or boiled eggs. 

Image: Jason Lowe

INGREDIENTS:

  • 1 cup white quinoa, rinsed well
  • ½ lemon, juiced
  • 1 small garlic clove, minced
  • ¼ cup olive oil
  • 2 persian cucumbers, seeded and cut into ¼ pieces 
  • 1 punnet cherry tomatoes, quartered 
  • 2/3 cup chopped flat-leaf parsley
  • ½ cup chopped fresh mint
  • ½ red onion, finely diced 
  • Salt & pepper

METHOD:

  1. Bring quinoa and  1 ¼ cups of water to boil in a medium saucepan, then reduce to a low heat, cover and simmer until quiona is tender. This will take about 10 mins.
  2. Remove from heat and let it stand about 5-8 mins and then fluff with a fork
  3. Place cooked quinoa into a salad bowl and allow to completely cool
  4. Mix through all remaining ingredients. 

 

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