Peruvian
Peruvian Quinoa Tabbouleh with Avocado
A fresh and vibrant dish combining quinoa, vegetables, and herbs, inspired by traditional tabbouleh with a Peruvian twist. This delicious salad is not only satisfying but also packed with nutrients, making it perfect for a refreshing lunch.
Total Time30 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
10
Protein
36
Carbs
18
Fat
9
Fiber
0g
Sodium
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup finely chopped fresh parsley
- 1/2 cup finely chopped mint
- 1/2 cup diced tomato
- 1/2 cucumber, diced
- 1/4 cup finely chopped red onion
- 1 ripe avocado, diced
- Juice of 2 limes
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/4 teaspoon ground cumin
Instructions
- 1Rinse quinoa under cold water to remove any bitterness.
- 2In a pot, bring 2 cups of water to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes or until all water is absorbed. Remove from heat and let it cool.
- 3In a large mixing bowl, combine the cooked and cooled quinoa, parsley, mint, tomato, cucumber, and red onion.
- 4In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper to make the dressing.
- 5Pour the dressing over the quinoa mixture and toss gently to combine.
- 6Fold in the diced avocado just before serving to prevent browning.
- 7Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
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