Herby Quinoa Taboulleh With Olives & Cucumber
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 1 cucumber, peeled, halved, deseeded and thinly sliced
- 1 red onion, thinly sliced
- 1 lemon, juice only
- 1/2 orange, juice only
- 200grams quinoa
- 2 1/3 cup vegetable stock
- 1tablespoons olive oil
- 4tablespoons coriander, chopped
- 4tablespoons mint, chopped
- 4tablespoons parsley, chopped
- 100grams green olives, pitted
- 100grams capsicums, drained and roughly chopped
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
1340kJ / 320Cal
1340 Kilojoules or 320 Calories
15% of daily energy intake*
Protein
8.9grams
Fat
11.6grams
Carbs
44.2grams
Sugars
8.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place the cucumber and red onion in a bowl, season well and pour over the lemon and orange juices. Cover and set aside.
Step 2 of 5
Rinse the quinoa thoroughly under cold water in a sieve. Drain and place in a heavy-based saucepan over a medium heat. Cook, stirring continuously, for 3-4 minutes or until the grains separate and begin to brown.
Step 3 of 5
Add the stock and bring to the boil, stirring continuously. Reduce the heat and cook for 15 minutes, or until the liquid is absorbed. Transfer to a wide serving bowl and drizzle over the olive oil.
Step 4 of 5
Spoon over the cucumber and red onion mixture with its juices and stir in the chopped herbs, olives and capsicums.
Step 5 of 5
Check seasoning, toss to mix well and serve.
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