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QUINOA TABBOULEH



GF, DF, V, RSF, Vegan

Try our gluten-free twist on a Middle Eastern favourite! Elevate any meal with this nutrient-packed, effortless salad. Pair it with succulent lamb, crispy falafels, warm pita and creamy hummus for a mouthwatering feast.


Ingredients:

1 cup quinoa

2 cups water

3 tomatoes, deseeded and diced

½ telegraph cucumber, deseeded and diced

1 cup chopped fresh parsley

⅓ cup chopped fresh mint

salt and pepper to taste


Dressing

¼ cup lemon juice

2 tbsp olive oil


Method:

• Cook the quinoa in a saucepan with the water for 20–25 minutes (or until all the water has absorbed). Leave to cool.

• Place the dressing ingredients in a jar and shake to combine.

• Toss the salad ingredients together and pour over the dressing.

• Toss again and season to taste. Serve chilled or at room temperature.


Serves: 4

Prep Time: 10 minutes

Cooking Time: 20–25 minutes




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