Chef Sofia Smith’s Quinoa Tabbouleh
prepared for Titbit by: Sofie Smith, Head Chef at The Sexy Curry Company
Ingredients
4 to 6 servings
Quinoa, 150 g
Olive oil, 120 ml
Lemons, 2
Sea salt and pepper to taste
Cherry tomatoes, 400 g
Cucumber, 1 small
Green onions—cleaned and chopped, 1 bunch
Flat-leaf parsley, 100 g
Mint, 50 g
Method
Cook the quinoa according to the instructions, transfer it to a bowl, and let it cool.
Mix together the olive oil, the juice of two lemons, salt, and pepper. Add half of the dressing to the bowl with the quinoa and toss to combine.
Cut the tomatoes into quarters, dice the cucumber, and add them to a bowl.
Finely chop the onion along with the parsley and mint, then mix everything together.
Finally, add the rest of the dressing and season to taste. Let it sit for about 15 minutes, then serve.
