Quinoa Tabbouleh Cups Recipe

About this recipe

Quinoa Tabbouleh Cups are a delightful fusion of Indian flavors and garden-fresh ingredients, perfect for a brunch that brings the family together. Packed with nutritious quinoa, vibrant herbs like coriander and mint, and a tangy lemon dressing, these cups are light yet satisfying. The addition of fresh cucumber, juicy tomatoes, and crunchy bell peppers adds texture and taste, while the aromatic hint of hing ensures a Jain-friendly twist. Served in individual lettuce cups, this dish is both visually appealing and easy to enjoy, making it a refreshing choice for warm afternoons.

Ingredients

• 100 g Coriander Leaves
• 1Bunch Pudina
• 1 pc (approx. 250g-500g) Lettuce Iceberg
• 250 g Cucumber
• 500 g Capsicum Green
• 100 g Quinoa
• 500 g Tomato - Hybrid
• - Olive Oil
• 100 g Lemon
• 100 g Hing Khoda
• 50 g Cumin Powder
• 50 g Black Pepper Powder
• 100 g Salt

Instructions

1. 1. Rinse the quinoa thoroughly and cook it in a saucepan until tender, following package instructions. Once cooked, allow it to cool completely.
2. 2. In a large mixing bowl, combine the cooled quinoa, chopped tomatoes, cucumber, bell pepper, coriander leaves, and mint leaves.
3. 3. Prepare the dressing by mixing olive oil, lemon juice, hing, roasted cumin powder, salt, and black pepper in a small bowl. Whisk until well combined.
4. 4. Pour the dressing over the quinoa mixture and toss gently to ensure all ingredients are coated evenly.
5. 5. Arrange the lettuce leaves on a serving platter and spoon the quinoa tabbouleh mixture into each leaf, creating individual cups.
6. 6. Serve immediately or chill in the refrigerator for 10-15 minutes before serving for a refreshing taste.