Tabbouleh with quinoa sprouts

6 servings

20 minutes

Tabbouleh with quinoa sprouts is a fresh and nutritious salad from Arabic cuisine that embodies the traditions of healthy eating. Historically, tabbouleh was made with bulgur, but the modern variation with quinoa sprouts makes the dish even healthier. This salad combines the crunchiness of cucumber, juiciness of tomatoes, spiciness of herbs, and tender texture of quinoa to create a harmony of flavors. Olive oil and lemon juice add a refreshing tanginess, while fennel seeds contribute a subtle spice. Tabbouleh is perfect for summer dinners, light snacks, and a balanced diet. It can be served as a standalone dish or as a side to meat and fish. Left to marinate for an hour, it becomes even richer in flavor, allowing all taste nuances to unfold.

Energy value per serving

• Calories: 377.7
• Proteins: 8.6g
• Fats: 23g
• Carbohydrates: 31.1g

Ingredients

• Quinoa Sprouts: 4 glass
• Green onions: 4 pc
• Fresh mint: 20 pc
• Tomatoes: 1 pc
• Parsley: 80 g
• Olive oil: 6 tbsp
• Cucumbers: 1 pc
• Lemon juice: 5 tbsp
• Unfermented soy sauce: 2 tbsp
• Fennel seeds: 0.5 tsp

Cooking steps

1. Mix all the ingredients in a large bowl.

   Required ingredients:

   • Quinoa Sprouts: 4 glasss
   • Green onions: 4 pieces
   • Fresh mint: 20 pieces
   • Tomatoes: 1 piece
   • Parsley: 80 g
   • Olive oil: 6 tablespoons
   • Cucumbers: 1 piece
   • Lemon juice: 5 tablespoon
   • Unfermented soy sauce: 2 tablespoons
   • Fennel seeds: 0.5 teaspoon

2. Leave for 1 hour to let all the flavors blend.