Quinoa Tabouleh with Strawberry — Meal
Meal

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Macros (per serving)

Fat

23%

(13 g)

Protein

13%

(17 g)

Carbs

64%

(78 g)

68 g Net,

10 g Fiber

500 Calories (per serving)

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Quinoa Tabouleh with Strawberry

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).

Ingredients

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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

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

Contributor

Julie van den Kerchove

Julie van den Kerchove

87 Recipes

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