What could be better than a fresh tabbouleh as a side dish?
Discover our recipe for quinoa tabbouleh,
from the book Diabetes is not a fatality, available on our website.
You’re welcome to try it!
Ingredient (4 serves)
– 100 g quinoa
– 2 peppers (1 red, 1 yellow)
– ½ cucumber
– 2 fresh onions with their stems
– 1 bunch of flat parsley
– 2 sprigs of mint
– 3 tbsp olive oil
Preparation time: 15 minutes – Cooking time: 15 minutes
- Rinse the quinoa thoroughly in a fine sieve. In a saucepan, cook it in twice its volume of water. Bring to the boil and cook, covered, for 3 minutes. Remove from the heat and leave to swell for 10 minutes. Drain in the sieve.
- Wash and finely chop the parsley and mint leaves. Chop the onions and their stems. Wash and cut the peppers into small pieces of 2 cm by 0.5 cm after cutting them in half and removing the seeds. Peel and cut the cucumber into pieces the same size as the pepper.
- In a bowl, mix the quinoa and olive oil. Leave for 15 minutes and add the herbs and vegetables. Mix and serve.
Tip: For a more nutritious and lighter tabbouleh, soak the quinoa for 4 hours and sprout it for 36-48 hours. Cooking time is reduced as germination progresses. Between 2 and 3 days of germination, there is no need to cook.
