Tabbouleh is a fantastic Italian style salad that makes a tasty nice change to the usual garden salad at barbecues. This is a healthier version using quinoa – if you are a fan. Make it close to serving so it doesn’t go manky.
Quinoa Tabbouleh
Course: Gluten Free, Recipes, Salads, Vegan
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
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Ingredients
0.5 cup Quinoa
1.66 Boiling water
1 cup Parsley-chopped
4 Green onions-finely sliced
1 Tomato-finely chopped
1 Lebanese cucumber-finely chopped
2 tbsp Lemon juice
2 tbsp Olive oil
Directions
- Rinse quinoa in a sieve then add to a boiling pot of water.
- Return to the boil then cover and simmer for 12-15 minutes. Remove from heat and allow to cool, covered. When cold, fluff with a fork.
- Combine the quinoa, parsley, green onions, tomato and cucumber in a bowl.
- In a small bowl, whisk together lemon juice and olive oil and season with salt and pepper.
- Add the dressing to the quinoa mix and toss lightly to combine.
Notes
- Not suitable for freezing
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