Phoodie’s “Tabbouleh” 0

I have grown up on Tabbouleh.

I love it.

I eat it regularly.

I would jump in front of a bus for it…..if i had to.

But you know what?! Recently I started thinking about what I could do to it to change it a little, shake it up, without spoiling it’s essence, and the answer came in the form of QUINOA.

Bye bye cracked wheat, hello gluten free replacement!

This recipe, as always, is super simple, but SKYROCKETINGLY delicious!

ENJOY!

Serves 6 as a side

INGREDIENTS

1/2 bunch Spring onions – finely chopped

3 bunches flat leaf parsley – finely chopped

3 Lebanese cucumbers – seeds removed, diced

1 punnett grape tomatoes – quartered

1/4 cup olive oil

1 tablespoon dried mint

3 teaspoons salt

1 teaspoon pepper

2 cups Quinoa – cooked

2 lemons – juice only

1 lime – juice only

METHOD

1. Combine spring onions, parsley, cucumbers and tomato in a bowl and toss.

2. Cook quinoa as per package instructions. Scatter cooked quinoa on a plate and add olive oil, mint, salt and paper to it. Mix thoroughly.

3. Add Quinoa to salad mix. Toss.

4. Add lemon and lime juice. Toss again.

5. Check for seasoning.

Plate up and enjoy!