Quinoa Tabbouleh
A traditional Lebanese dish made even healthier by switching out the normal bulgar wheat with quinoa. Quinoa is a high protein, high fibre grain containing all the essential amino acids. It makes a perfect sub for the bulgar wheat and is gluten free too. This is always my go to salad to go with an evening meal and then for lunch by itself the next day. Always make extra. You’ll eat it for sure.
This recipe makes 8 portions
Equipment: chopping board, knife, large mixing bowl, lemon juicer, saucepan
Prep Time: 25 minutes
INGREDIENTS:
- 200g of dry quinoa
- 800 ml of water
- 2 red onions
- 4 spring onions
- 8 whole tomatoes
- 20g fresh mint
- 80g fresh parsley
- Salt and pepper to taste
- Juice of 3 lemons
METHOD:
• Cook the quinoa in the 800ml of water for 5 minutes on a rapid boil and then take it off the heat and add in a drizzle of oil and a pinch of salt – let it stand until its cooled ( be very careful not to overcook the quinoa, tabouleh is better light and fluffy not over cooked and soggy)
• Add the quinoa to a mixing bowl and finely dice the onions and tomatoes and mix well, add the lemon juice and finely chopped fresh herbs.
• Season with salt and pepper and serve.