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Prep time
20 minutes
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Cook time
15 minutes
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Serves
2
Author Notes
This is a recipe for my FODMAP friendly Quinoa and Pomegranate Tabbouleh salad, which is a healthy vegetarian & gluten free lunch idea you can make the night before work. —Cat Barker
Ingredients
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1/2 cup
Quinoa
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10
Small Rosa Tomatoes
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1/4
Cucumber
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1/2
Lemon
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3 tablespoons
Olive Oil
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1 handful
Pomegrante Seeds
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1 bunch
Fresh Italian Parsley
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15
Mint Leaves
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Salt and Pepper to Taste
Directions
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Boil your Quinoa as per the instructions on the packet. Once cooked, chill in a bowl in fridge
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Dice your tomatoes and cucumber & wash your parsley and mint and chop finely
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Add all of the above into the cooled Quinoa and then add in the juice of half a lemon, 15ml of olive oil, salt and pepper to taste and finally your pomegranate seeds
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Serve and enjoy! Should keep for 2 days in an airtight container
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