Quinoa tabbouleh with tomatoes, mint and lemon

Name: Quinoa tabbouleh with tomatoes, mint and lemon
Total time: 30 min
Cuisine: Lebanese
Ingredients: 150g quinoa, rinsed; 300ml water; 4 tomatoes, diced; 0.5 cucumber, diced; 4 spring onions, sliced; 60g fresh parsley, finely chopped; 20g fresh mint, finely chopped; 2 lemons, juice only

A gluten free take on tabbouleh with quinoa instead of bulgur and loads of fresh parsley and mint.

Time30 min
LevelEasy
Costabout £0.90 a head

4 servings

Ingredients

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150 gquinoarinsed
300 mlwater
4tomatoesdiced
½cucumberdiced
4spring onionssliced
60 gfresh parsleyfinely chopped
20 gfresh mintfinely chopped
2lemonsjuice only

Method

1
Put the quinoa and water in a pan, bring to the boil, cover and simmer for 12 minutes.
12 min
2
Fluff with a fork and spread on a plate to cool for 10 minutes.
10 min
3
Mix the tomatoes, cucumber, spring onions, parsley and mint in a large bowl.
4
Stir in the cooled quinoa and the lemon juice. Season well.
5
Leave for 10 minutes so the flavours mingle before serving.
10 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.