Quinoa tabbouleh

A summer variation on the classic Middle Eastern dish. Gluten-free and packed with deliciously healthy fresh vegetables, this quinoa tabbouleh recipe is perfect as an accompaniment of meats, ideal for a packed lunch, or great o its own as a starter or healthy snack.

I often prepare this recipe when I teach around lunchtime and in the evenings, so I have something healthy and most of all nutritious, to snack on when I am back home. Quinoa is a “superfood” which means that is one of those foods that exceptionally packed with nutrients, including a complete essential amino-acids count.

Rocket, tomatoes and cucumber are ingredients that are so easy to find, and I am sure many of you will have some leftovers to use up.

Quinoa tabbouleh

August 13, 2017

Difficulty: easy

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Perfect for a healthy lunch box to bring to the office, or as accompaniment to some meats, this gluten-free variation on the famous Mediterranean recipe, will keep light and full for long.

By: Claudia Armani

Ingredients

• a bowl of quinoa
• a handful of rocket leaves
• 1 medium tomato
• half of a cucumber
• extra virgin olive oil
• a dash of lemon
• sea salt to taste

Directions

• Step 1 Finely cut the rocket leaves, wash and cut the tomato and two third of the cucumber in small pieces, and put them in a bowl with a bit of sea salt.
• Step 2 For the dressing: put the left over cucumber in a blender with a little water and a dash of lemon juice.
• Step 3 When the quinoa is cooked, put it in the bowl with the rest of the vegetables, pour the dressing and add a little of olive oil. Stir and eat!

For more quick, easy and delicious gluten-free recipes you can check out my Zataar & turmeric rice.