Quinoa Tabbouleh

26 July 2016

An alternative way of making tabbouleh using Quinoa instead of Cous Cous—it works really well. Most people I have given this to prefer it to the Cous Cous version and it’s so easy to make.

quinoa-tabbouleh.jpg

Have it as main, side salad, take it to work—it’s very versitle. It will keep for at least five days in the fridge.

Ingredients

  • 1 cup of cooked Quinoa

  • 250g cherry tomatoes cut in half

  • 1 bunch spring onions sliced thinly

  • 1 bunch of coriander chopped finely

  • 1 large handful of mint chopped finely

  • 2 small lemons juiced

  • 1 tsp ground cumin

  • Salt & pepper to taste

  • Olive oil add as required (optional)

The method

Place all the raw ingredients, spices, lemon juice and olive oil in a large bowl. Let the cooked Quinoa cool before adding it to the bowl. Drain any excess water if it has any. Mix all the ingredients thoroughly and leave for a few hours. Ideally it should be served at room temperature. It’s that simple!