Name: Quinoa Tabbouleh
Total time: 15 min
Yield: 2
Ingredients: 2 tablespoons cooked quinoa¼ cup arugula; without stalk1 tablespoon cucumber with skin; fan-like cut1 tablespoon parsley; finely chopped¼ piece tomato; diced without seeds3 almonds; sliced1 tablespoon lime juice1 teaspoon olive oil1 tablespoon dry jocoque½ teaspoon cumin powder1 pinch salt1 pinch ground black pepper1 piece Thins Multigrano Oroweat

6 Jul 2026
1 min read

Colaciones

Preparation 15 min

Cook Time 0 min

Portions 2 personas

Información nutrimental

Calories169 kcal

Fat

Carbs

Fiber

Sugars

Protein

Ingredients

2 tablespoons cooked quinoa
¼ cup arugula, without stalk
1 tablespoon cucumber with skin, fan-like cut
1 tablespoon parsley, finely chopped
¼ piece tomato, diced without seeds
3 almonds, sliced
1 tablespoon lime juice
1 teaspoon olive oil
1 tablespoon dry jocoque
½ teaspoon cumin powder
1 pinch salt
1 pinch ground black pepper
1 piece Thins Multigrano Oroweat

Preparation

In a bowl, mix jocoque and season with some cumin, salt and pepper.
Spread a part of the mix on the bottom half of Oroweat Multigrain Thins (save some for the top)
In another bowl, mix quinoa, arugula, cucumber, parsley, onion and tomato.
Add lime juice on top of the mix, add olive oil and continue incorporating all ingredients.
Season and save for 10 minutes.
Serve on the bottom half of bread and add almonds. Spread jocoque mix on the top and cover.