I love tabouli salad! The parsley flavour is so fresh and vibrant – perfect for an outdoor summer meal. Since I stay away from wheat products I don’t eat the typical tabouli salad made with bulgur or couscous – so here’s my rendition with my favourite seed (yes quinoa is a seed not a grain)
Ingredients:
- 2 cups cooked quinoa
- 1 bunch flat leaf parsley finely minced
- 1/2 cup red onion finely minced
- 1 cup cucumber minced
- 1 large tomato minced
- Juice from 1 large lemon
- 3 tbsp extra virgin olive oil
- salt & pepper to taste
Method:
Mix all ingredients together and refrigerate.