• 1h
• serving

Ingredients

1 cup of quinoa grains
1 medium-sized peeled seeded tomato, diced
1 medium-sized onion, chopped
1 large garlic clove, chopped
3 tablespoons of chopped parsley
2 tablespoons of chopped mint
Juice of 1 lime
2 tablespoons of Andorinha Organic Olive Oil
1 teaspoon of salt

METHOD

Quinoa grains are covered by a layer of saponin, a bitter resin that, when in contact with water, becomes soap, so it is recommended to wash them under running water, rubbing them with your hands until the saponin is fully removed.
A good way to test is it to try a raw grain; if you still feel a bitter taste, it is because the resin is still present.
Bring 2 cups of quinoa grains to medium heat in a small saucepan with filtered water.
Cook for 25 minutes, with the pan partially covered, until the water evaporates.
Place the quinoa in a bowl and let it cool.
Mix all the remaining ingredients with the quinoa, stir well and chill.
Minutes before serving, remove the tabbouleh from the fridge and let it rest at room temperature.
Suggestion:
It can be served with pita bread and curd.