Quinoa tabouleh: light, less caloric (wheat-free), open

The traditional Arabic salad, full of freshness, but without wheat (gluten) and with 25% fewer calories, with a different cereal.

The traditional Arabic salad, full of freshness, but without wheat (gluten) and with 25% fewer calories, with a different cereal.

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Gluten and Lactose Free, Lactose Free, Vegan, Vegetarian

Preparation: 00:30 + quinoa cooking time

Interval: 00:00

TOOLS

1 cutting board(s), 1 colander(s), 3 bowls (1 non-metallic), 1 whisk (optional), 1 frying pan(es), 1 kettle (optional)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for tabbouleh sauce

– 1/2 unit of lemon: increase if you prefer more lemon

– 1/4 cup(s) of extra virgin olive oil

– Salt to taste

– pepper to taste (or allspice) ^THE

QUINOA SHEET Ingredients

– 2/3 cup(s) pre-cooked vacuum-packed or homemade quinoa (see recipe)

– 2 ripe tomatoes, without seeds, diced

– 1/2 large Japanese cucumber(s), unpeeled, diced

– 1/2 large onion, diced

– 1/3 bunch of chopped parsley (leaves)

– 1/3 bunch of mint (leaves), chopped

– green onion to taste, cut into thin rings (optional)

PREPARATION:

1. If you don’t buy pre-cooked sous vide quinoa, start by cooking it. In this case, reduce the amount of quinoa in the recipe by half and boil a kettle with water.
2. Cook raw quinoa with 2 parts water and a little salt, covered, for 15 minutes or until soft. If necessary, add a little more boiling water during cooking.
3. If you cook quinoa, measure out the amount of cooked grains that will be used in the recipe and let it cool while you prepare it.
4. Separate the ingredients and utensils for the recipe.
5. Wash the cucumber and cut it into cubes.
6. Wash the tomato, cut it in half, remove the seeds and cut it into cubes.
7. Peel the onion and cut it into cubes. Place it in a non-metallic bowl with a little water and put it in the microwave for about 2 minutes: this process helps take the heat off the onion. Increase the time if necessary, but do not let the onion cook. Drain through a sieve, rinse with cold water and set aside.
8. Wash and dry the parsley and mint, peel the leaves and chop them.
9. Wash and dry the spring onion (optional) and cut it into thin rings.

PREPARATION:

Tabbouleh sauce:

1. Wash the lemon and squeeze the juice into a bowl.
2. Add the salt and pepper and stir until dissolved.
3. Add the extra virgin olive oil and beat with a fork or a whisk to emulsify or place in a jar with a lid.
4. Reserve.

Quinoa tabbouleh:

1. In another bowl, place the diced tomato, cucumber and onion and add the parsley, mint and spring onion (optional).
2. Beat the sauce again with the whisk to blend or shake the covered pot.
3. Drizzle the vegetables with the emulsified sauce and mix everything very well.
4. Finally, add the cooked and cold quinoa and mix again so that all the ingredients are well covered by the sauce.

FINALIZATION AND ASSEMBLY:

1. Place the quinoa tabbouleh in a salad bowl or, if you prefer, distribute it among the plates.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.