RECIPE
11 INGREDIENTS3 STEPS20MIN

Quinoa Tabbouleh

5.0
3 Ratings
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K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
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This recipe is super simple, basically, it’s just finely chopped ripe juicy tomatoes, cucumber, mint, and parsley. All tossed with lemon juice and olive oil. It combines all the classic Mediterranean favours!

20MIN

Total Cooking Time

11

Ingredients
K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Salad
1/3 cup
1 2/3 cups
Fresh Parsley , finely chopped
1 2/3 cups
Fresh Mint , finely chopped
1
Tomato , diced
1
Persian Cucumber , diced
Dressing
1 Tbsp
Balsamic Vinegar
1/2 tsp
1 clove
Garlic , minced
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Directions

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Step 1
Cook the Quinoa (1/3 cup) following pack instructions, then set aside to cool.
Step 2
Combine Olive Oil (2 Tbsp) , Balsamic Vinegar (1 Tbsp) , Lemon Juice (1 Tbsp) , Salt (1/2 tsp) , Garlic (1 clove) , Ground Black Pepper (1 pinch) in a small mixing bowl, mixing well.

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