Quinoa Tabbouleh

Ingredients for 2 servings:

• 100 g quinoa, white
• 200 ml vegetable stock
• 2 tomatoes
• ½ cucumber(s)
• 1 bunch of spring onions
• ½ avocado(s)
• ½ bunch parsley
• some mint, fresh
• ½ lemon(s)
• 2 tbsp olive oil
• 1 pinch of salt
• some pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan and ideal for on the go

Simmer the quinoa in the vegetable broth for about 15 minutes. Wash the tomatoes, cucumber, and spring onions. Dice the cucumber and tomatoes. Slice the spring onions into rings. Peel the avocado and dice the flesh. Wash the parsley and mint, pat dry, and finely chop. Squeeze the lemon. For the dressing, combine the lemon juice and olive oil and season with salt and pepper. Let the quinoa cool. Serve with the vegetables, herbs, and dressing.