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Lunch/Dinner

Quinoa Tabouleh

Swap out the cous-cous (which is processed wheat) with quinoa, add in loads of mint, parsley & lemon and either roasted or fresh chopped veg to make a perfect addition to a salad.

Ingredients

  • 1 cup uncooked quinoa

  • ½ cup chopped deseeded tomato

  • 1 cup chopped fresh parsley

  • ½ cup chopped fresh mint

  • ¼ cup chopped red onions

  • ¼ cup of chopped peppers

  • ¼ cup of chopped courgette or cucumber

  • ¼ cup fresh lemon juice

  • 2 tablespoon extra-virgin olive oil

  • Salt and pepper to taste


Methods

  1. Soak quinoa overnight, cook until soft with a little bite. Leave to cool.

  2. Either keep the vegetables fresh and finely chop, or roast vegetables for 40 mins and allow to cool.

  3. Stir in the chopped ingredients.

  4. Pour over the lemon & olive oil. Mix well.

  5. Cover; let stand 1 hour.

  6. Serve chilled or at room temperature.

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