Syria and Lebanon dispute the invention of this salad. When eating, place a little on a lettuce leaf, forming a roll. It's quite light, also known in the Middle East as food for young girls.
1 cup quinoa for kibbeh (160g)
4 medium tomatoes (480g)
1 medium cucumber with skin (150g)
1 small onion (70g)
1 medium curly lettuce (280g)
1 tablespoon chopped fresh cilantro
3 tablespoons chopped parsley
3 tablespoons chopped chives
For the dressing
1/4 cup olive oil (60ml)
2 tablespoons lemon juice
1/2 teaspoon salt
1 pinch of black pepper
Syria and Lebanon dispute the invention of this salad. When eating, place a little on a lettuce leaf, forming a roll. It's quite light, also known in the Middle East as food for young girls.
1 cup quinoa for kibbeh (160g)
4 medium tomatoes (480g)
1 medium cucumber with skin (150g)
1 small onion (70g)
1 medium curly lettuce (280g)
1 tablespoon chopped fresh cilantro
3 tablespoons chopped parsley
3 tablespoons chopped chives
For the dressing
1/4 cup olive oil (60ml)
2 tablespoons lemon juice
1/2 teaspoon salt
1 pinch of black pepper
Rinse the quinoa in running water and drain
Place it in a bowl, cover with water, and let it rest for about 30 minutes
Cut the tomato into cubes and chop the cucumber, onion, and larger lettuce leaves (reserve smaller ones)
Place them in a bowl and add chopped cilantro, parsley, and chives
Drain the quinoa and squeeze out excess water with your hands
Add it to the bowl with the vegetables and mix well
Prepare the dressing: in another bowl, using an electric mixer, mix olive oil, lemon juice, salt, and black pepper
Dress the salad with this mixture and mix well
Arrange reserved lettuce leaves on a platter
Distribute the salad over them and serve immediately
233 calories per serving
