Quinoa Tabbouleh

Ingredients for 4 servings:

• 100g quinoa
• 300 ml vegetable stock
• 1 jar chickpeas, approx. 400 g
• 350 g cherry tomatoes, halved
• 3 spring onions, in rings
• 100 g feta cheese
• 3 handfuls of parsley, chopped
• 2 handfuls of mint, chopped
• 1 lemon(s), squeezed
• 6 tbsp oil
• 1 garlic clove(s), squeezed
• 2 tsp cumin, ground
• 1 tsp sweet paprika powder
• ¼ tsp cayenne pepper
• 1 tsp honey
• Salt

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

with chickpeas and feta

Wash the quinoa and cook it in vegetable broth according to the instructions. It should absorb all the water. Then let it cool slightly and combine it with the chickpeas, tomatoes, spring onions, feta, and herbs. Blend the remaining 8 ingredients into a dressing and drizzle over the salad. Let it sit for a while and enjoy. Alternatively, you can add a ripe avocado and 30g of toasted pine nuts instead of the feta. This recipe is great for preparing a day ahead.