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QUINOA TABBOULEH – This quinoa tabbouleh is ready in 20 minutes and is the perfect meal to eat on the go. It’s really easy to make and so nutritious. – dry quinoa (170 g), water (500 g), chopped spring onion (50 g), chopped tomatoes (240 g), finely chopped fresh mint (26 g), finely chopped fresh parsley (30 g), the juice of a lemon, extra virgin olive oil to taste (optional), Rinse the quinoa with cold water.; Boil the water in a saucepan, add the quinoa and simmer for about 15 minutes or until all the water has been absorbed. You can add other ingredients (dried herbs, sea salt, tamari or soy sauce, lemon juice or apple cider vinegar) to the boiling water to get a more intense flavor.; Let the quinoa cool at room temperature. To speed up the process you can put the quinoa in a bowl and then sink the bowl into another bigger bowl filled with ice. The quinoa has to be completely cool before making the salad.; Place the quinoa in a large bowl with the rest of the ingredients. Add the lemon juice and the extra virgin olive oil (optional) and stir.; – <strong>Clever Tip;</strong>

Cook a large batch of quinoa at the start of the week and freeze it in individual portions to use as you need them.

Here are some more of our favourite quinoa recipes;

<a href="http://theclever.kitchen/recipe/yotam-ottolenghisquinoa-and-fennel-salad-recipe-supered-up-2/">Yottam Ottolenghi’s Quinoa and Fennel salad</a>- all super’ed up!

<a href="http://theclever.kitchen/recipe/sprout-and-quinoa-salad-with-tahini-dressing-3/">Sprout and Quinoa Salad with a Tahini Dressing</a>

<a href="http://theclever.kitchen/recipe/caramelized-cauliflower-coconut-quinoa-salad-with-pomegranate-and-pumpkin-seeds-5/">Caramelized Cauliflower, Coconut Quinoa Salad with Pomegranate and Pumpkin Seeds</a>