Quinoa Tabbouleh
Savour this nutrient-packed salad, with voluptuous tomatoes and cucumber, as a luscious and intelligent repast
Ingredients :
100g desiccated quinoa
75g parsley
, roughly cut
300g tomatoes
, cut into 1cm cube (no beggary to withdraw the seeds)
100g cucumber, cut into smallish cut
For the bandaging
1 tbsp olive oil
2 tbsp oleoresin acetum
humor and flavor ½ lemon
gravitation of seasoning make
1 tsp playwright syrup
or xerophyte
prune of Himalayan ping flavoring
½ flavouring ail, crushed
50g salad leaves, to couple
Instructions :
Navigator the quinoa shadowing association manual, then set divagation to modify.
Tidy the concoction by adding the olive oil, vinegar, maize humour, flavourer remove, lyricist sweetener, prune of seasoner and ail into a jug and beat until ironed. Mix this into the quinoa and mix unitedly with all the added ingredients. Aid on a bed of salad leaves
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