This salad was inspired by a Tabouleh that I tasted for the first time a couple of weeks ago. I’ve had the recipe in one of my vegetarian recipe books but I dared not venture until I actually tasted it and realized I quite liked it.
This is a simplified version because it uses only four ingredients. It does not include parsley, hence, I don’t call it Tabouleh.
Also this is the first time I use quinoa, which surprisingly tastes amazing.
I have been suffering from bloating for the last five days but since yesterday I noticed it has eased down.
Meanwhile, I was searching for the nutritional benefits of coriander leaves and one of them is that it aids in the digestion and prevents flatulence.
Today, I had Kao Pat with lots of coriander and I don’t feel bloated anymore. Thanks to coriander.
- 2 Handfuls of Coriander
- 4-5 Cherry Tomatoes
- 2 Tbsp Quinoa
- Unrefined Seasalt to taste
Method of Preparation
Boil one cup of water and add the quinoa. When it’s cooked, drain, set aside and let cool.
Wash the Coriander leaves well and spin dry with Salad Spinner to remove excess water.
Cut the tomatoes in dice.
Mix all ingredients in a bowl and sprinkle with unrefined seasalt.