Quinoa Tabbouleh
with Avocado and lemon
This refreshing quinoa tabbouleh is easy to make, nutritious and so delicious.
Ingredients
~ one serving
Multiply ingredients by the amount of people joining.
- ¼ cup / 50 gr quinoa
(⅓ cup / 65 gr for big appetite) - ½ or 50 gr fennel
- 10 cm cucumber
- ¼ cup each / 1:1:1 coriander, mint, parsley
- ½ lemon
- salt to taste
- optional ½ stick white celery finely chopped
Topping
- 2 tablespoons virgin olive oil
- ½ lemon
- ½ avocado
- ⅛ cup roasted almond flakes
Instructions
Preparation time | 15 + 20 minutes
Cooking time | 15 minutes | Cook the quinoa at least one hour before lunch to allow time for the quinoa to cool down.
- Rinse the quinoa and place into a small pot. Cover with water, triple the amount of quinoa and a bit of salt. Bring to a boil, then reduce and simmer, covered, for 15 minutes. Strain any remaining water and let it cool to room temperature for an hour.
- Wash and cut the fennel and cucumber into tiny pieces. Place them in a bowl for mixing.
- Wash and dry (centrifuge if you have) the herbs and take away the part of the thick stems. Cut the herbs fine and add to the mixing bowl.
- Add juice of half a lemon, the olive oil to the bowl and mix it with quinoa, vegetables, herbs.
- Roast the almond flakes in a small pan till they go golden. Turn off heat. Cut the avocado into thin slices.
- Scoop the tabouleh onto a plate. Top with the roasted almond flakes and add the avocado slices on the side. Add lemon juice to taste.
Notes
- Save a couple of scoops for the grilled aubergine dinner if you are part of the three day online retreat!
- If you want to pack this for take-away lunch, make sure the quinoa is cool before mixing it in with the herbs.
- Double it if you’re extra hungry or want to have leftovers.
- Try to soak the quinoa ahead of time if you can – just cover them in cold water for a couple of hours.
“The soul is here for its own joy.” ~ Rumi
