In my post on the Sojola Blogger Event, I promised to post the recipe for the Quinoa Tabouleh that I made to include in the Vesperbox for the other bloggers. (For an explanation of “Vesperboxes,” check out the Sojola event post.) The feedback was uniformly positive! The beauty of this salad is that it’s super quick to make and eaten cold. It works wonderfully as a light side dish at summer BBQs, or just as a quick lunch on the go!

Quinoa Tabouleh

Quinoa Tabouleh

Rezept drucken
Rezept drucken
servings
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time
ZUTATEN:
  • 100 g Quinoa*
  • 300 ml vegetable broth
  • 2 tomatoes
  • 1/2 cucumber
  • 1 bunch spring onions
  • parsley
  • mint
  • 1/2 lemon
  • 2 tbsp oil
  • salt*
  • pepper*
ANLEITUNG:
  1. Simmer quinoa in vegetable broth for about 15 minutes.
  2. Wash tomatoes, cucumber, and scallions. Dice cucumber and tomatoes, slice scallions into rings.
  3. Wash parsley and mint, pat dry, and finely chop.
  4. Make the dressing: juice the lemon and combine with oil. Season to taste with salt and pepper.
  5. Let quinoa cool, then mix with vegetables, herbs, and dressing.
NOTIZEN:

Variation: add chopped avocado.

 
NACHGEKOCHT? Teile deine Fotos mit mir (@projekt_gesund_leben) und meiner Community auf Instagram und nutze meine Hashtags #projektgesundleben und #projektzuckerfrei!

By the way, I had an interview with lecker.de during the workshop that resulted in the article “Unterwegs vegan essen – Tipps zum Vespern.” I also authored an article on Clean Eating for Brigitte online. (Both in German only.)

Enjoy! :-)

 

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