This tabbouleh can be served immediately or chilled after having covered the top of the salad bowl with plastic wrap.
Preparation time : 20 minutes
Standing time : 25 minutes
Cooking time : 4 minutes
100 g quinoa
3 bunches Italian parsley
1 bunch fresh mint
4 vine tomatoes
3 spring onions with their green stem
Juice of 3 limes
4 soup spoons olive oil
Salt and pepper
Place the quinoa in a fine strainer. Rinse it under plenty of water. Add two times its volume of water in a pan. Add salt. Bring to a boil. Cook covered for 3 minutes. Remove from the flame and let it 10 minutes to absorb the water. Drain in a strainer.
Wash the parsley and the mint. Shred, dry and chop them very finely.
Drop the tomatoes into boiling water and cook for 40 seconds then rinse under cold water. Remove their skin. Cut into quarters and deseed. Chop the pulp with a knife.
Chop the onions and their stalks very finely.
Pour the lime juice into a salad bowl. Dissolve a little salt in it. Whisk with the olive oil. Add the well-drained quinoa and mix. Let sit for 15 minutes.
Add the parsley, mint, tomatoes, onions, season with pepper and mix.
You can find this recipe in The French GI diet (Alpen Editions)