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Quinoa Tabouleh with Strawberry

Quinoa Tabouleh with Strawberry
Julie van den Kerchove
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Quinoa Tabouleh with Strawberry

Julie van den Kerchove

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).

Macros(per serving)

500Kcal

Fat

23% (13 g)

Protein

14% (17 g)

Carbs

63% (78 g)

68 g Net, 10 g Fiber

Rate

Ingredients

Servings

Quinoa (cooked)
100 g
Fresh parsley
0 hands
Fresh coriander
0 hands
Cucumber (in cubes)
14 piece
Nectarines
12 piece
Strawberries
0 hands
Spring onion (Small rings)
14 piece
Almond flakes
0 hands
Olive oil (extra vierge)
14 Tbsp
Lemon juice
14 Tbsp
Celtic sea salt
to taste
Black pepper
to taste

Instructions

Difficulty

Easy

Prep time

10 min

Cook time

10 min

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Details

Allergens

Nuts, Fruit, Citrus

Diet

Vegetarian, Vegan

Course

Lunch

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