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Vegetable Dishes
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This strawberry quinoa tabbouleh is one of my favorite summer salads. Delicious as a light lunch with crackers and hummus, in a wrap with a simple tahini sauce (see p. 128) or as a colorful side dish during a cozy barbecue. Do you like the flavors of the Middle East? Serve the tabouleh with roasted aubergine, pomegranate and sweet potato falafel (a recipe from Julie Natural).
Quinoa (cooked)
400 g
Fresh parsley
1 hand
Fresh coriander
1 hand
Cucumber (in cubes)
1 piece
Nectarines
2 pieces
Strawberries
1 hand
Spring onion (Small rings)
1 piece
Almond flakes
1 hand
Olive oil (extra vierge)
1 Tbsp
Lemon juice
1 Tbsp
Celtic sea salt
to taste
Black pepper
to taste
Difficulty
Easy
Prep time
10 min
Cook time
10 min
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Allergens
Nuts, Fruit, Citrus
Diet
Vegetarian, Vegan
Course
Lunch
87 Recipes
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