Quinoa, Asparagus & Radish Tabbouleh
Quinoa, Asparagus & Radish Tabbouleh
Ingredients
- 1 cup raw quinoa 170g
- 12 spears asparagus chopped
- 6 radishes diced
- 2 medium tomatoes diced
- 1 cucumber core removed, chopped
- 1 small onion diced
- 2 spring onions sliced
- 4 tbsp olive oil
- 1 tbsp lemon juice
- 0.5 oz parsley chopped, 15g
- 1 clove garlic minced
Instructions
- Cook the quinoa according to instructions on the packaging, then set aside and cool.
- Break off and discard hard ends of the asparagus. Boil the remaining for 2 minutes and then place immediately in cold water. Slice diagonally and place in a bowl. Add in the radishes, tomatoes, onion, spring onion and cucumber.
- Mix olive oil with lemon juice, chopped parsley, garlic, season with salt and pepper. Drizzled over the vegetables, add cooled quinoa and mix. Season with more salt and pepper if necessary. Add more lemon juice to suit your liking.
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