Quinoa Tabbouleh

Discover Quinoa Tabbouleh. Review the available recipe details and open the credited original source for the complete preparation method.

• ½ cup quinoa ↔ Remplacer
• 1 cup water ↔ Remplacer
• 1 cup diced cucumber (1 small-to-medium) ↔ Remplacer
• 1 cup diced tomato* (1 large) ↔ Remplacer
• 1 teaspoon fine sea salt, divided ↔ Remplacer
• 3 medium bunches curly parsley ↔ Remplacer
• ⅓ cup (⅔ ounce) chopped fresh mint (optional but recommended—you can chop it in the food processor with the parsley) ↔ Remplacer
• ⅓ cup thinly sliced green onion ↔ Remplacer
• ⅓ cup extra-virgin olive oil ↔ Remplacer
• 3 to 4 tablespoons lemon juice, to taste ↔ Remplacer
• 1 medium clove garlic, pressed or minced ↔ Remplacer
• Optional additions: 1 can chickpeas, drained and rinsed, and/or up to 4 ounces crumbled feta cheese ↔ Remplacer

Les conversions sont approximatives ; la source originale reste la référence.

Cette page peut contenir une traduction automatique. La source originale prévaut.