How to make
An uniquely delicious combination of ingredients - the Native American sacred food quinoa added to the oriental traditional Tabbouleh salad!
Boil the water for the quinoa in a small pot. Add olive oil and Himalayan salt to the boiling water, followed by the washed quinoa. Boil for 15-20 minutes, stirring occasionally, until it absorbs all the water.
While the quinoa is cooling, prepare the salad. Cut the cucumbers into quarters, the tomatoes into small pieces and finely chop the onion, spring onions, purslane and parsley. Season with sunflower oil, Himalayan salt, balsamic vinegar and lemon juice - optional. Mix everything with the added cooled quinoa. It is ready!
Divide the salad into 3 portions and decorate it with Kalamata olives!
Wonderfully delicious!
