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Quinoa Tabbouleh with Courgettes, Peas and Mint Recipe

Quinoa Tabbouleh with Courgettes, Peas and Mint Recipe

Name: Quinoa Tabbouleh with Courgettes, Peas and Mint Recipe
Total time: 40 min
Yield: 6 Servings
Ingredients: quinoa: 300g; courgettes: 2; frozen peas: 300g; mint: 1 bunch of; olive oil: 100ml; lemons: 2; salt; pepper

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40 mins
Medium

Ingredients

300g quinoa
2 courgettes
finely chopped
300g frozen peas
1 bunch of mint
100ml olive oil
2 lemons
juiced
salt
pepper

Directions

Super-food that is made for summer, with refreshing mint and healthy quinoa. Perfect for the next barbecue or as a light side.

Ingredients

Adjust Servings:

	300g quinoa
	2 courgettes finely chopped
	300g frozen peas
	1 bunch of mint
	100ml olive oil
	2 lemons juiced
	salt
	pepper

Steps

1	To be prepared the day before it is eaten. Soak the quinoa in water overnight for better digestion. Weigh out the quinoa in a large Pyrex^® bowl and cook it with twice the volume of salted hot water, firstly for 5 minutes on the base of the oven on 1000 W then on 300 W for approx. 10-15 minutes.
2	Drain and leave to cool. Cover and cook the courgettes and frozen peas with 100 ml water in a bowl on 1000 W for approx. 6-8 minutes. Drain well and leave to cool.
3	Remove the mint leaves from the stalk and mix with the olive oil and lemon juice. Add this mixture to the quinoa, courgette and pea mixture. Check the seasoning and leave to rest for several hours before serving.