Quinoa Tabbouleh

1606 Quinoa Taboule-1364

A quick and refreshing addition to the summer buffet.

Serves 6

400 ml red quinoa
1 cube vegetable stock
4 medium tomatoes, seeds removed, finely diced
2 green bell peppers, finely diced
1 cucumber, seeds removed, finely diced
1 red onion, finely diced
100 ml chopped parsley
25 g chopped fresh mint leaves
Juice from 2 lemons
4 tbsp olive oil
Salt to taste

1. Boil the quinoa with a stock cube according to the instructions on the package.
2. Combine all ingredients.
3. Chill in the refrigerator for a few hours.
4. Enjoy!

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