Discover this easy recipe for a delightful quinoa tabbouleh mixed with strawberries, cucumber, and radish. This sweet and savory summer salad is perfect for your picnics!<\/p>\n
For 2 servings:<\/p>\n
– Strawberries: 350 g
\n– Cucumber: 1\/2 piece
\n– Radishes: 1\/2 bunch
\n– Shallot: 1 piece
\n– Lemon juice: from 1\/2 lemon
\n– Mint leaves: 4
\n– Quinoa: 60 g
\n– Olive oil: 4 tablespoons
\n– Salt: to taste
\n– Pepper: to taste<\/p>\n
Total time: 20 minutes<\/p>\n
– Prep time: 10 minutes
\n– Cook time: 10 minutes<\/p>\n
Start by thoroughly rinsing the quinoa. Cook it in boiling salted water for about 10 minutes, then drain well.<\/p>\n
Hull the strawberries and cut them into halves or quarters depending on their size. Wash and dry the cucumber, then chop it into pieces or thin slices. Finely slice the shallot. Clean the radishes and slice them thinly. Remove the mint leaves from the stems and finely chop them. Combine all these ingredients with the quinoa in a large mixing bowl.<\/p>\n
In a small bowl, whisk together the lemon juice and olive oil. Season with salt and pepper. Pour this dressing over the tabbouleh and gently mix everything together. Adjust the seasoning and lemon juice to your taste.<\/p>\n\n\n