Monday 3 April 2017

Quinoa Tabbouleh

quinoa tabbouleh recipe

I first discovered quinoa on my gap year in Peru (I know) and it immediately became a firm favourite of mine. When I was subsequently diagnosed as coeliac, quinoa became my go-to grain to substitute for cous cous. In the case of this tabbouleh recipe, it replaces traditional bulgar wheat but nonetheless, there's no compromise when it comes to taste. This tabbouleh tastes so fresh and I adore the balance of flavours. It's great as a light lunch but I also love serving this in gem lettuce "cups" as a healthy canapé (as pictured).

Three great health benefits: good source of plant based protein, beneficial for digestion, good source of fibre

Serves 2 as a salad or makes 18 lettuce cups

1/2 cup quinoa
Juice of 1/2 lemon
2 tbsp extra virgin olive oil
Sea salt and black pepper
1 cup fresh tomatoes, finely chopped (approx 2 & 1/2 tomatoes)
1 cup cucumber, finely chopped (approx 1/3 cucumber)
1/2 cup spring onions, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/2 cup flat leaf parsley leaves, finely chopped
2 baby gem lettuces (optional)

1) Cook the quinoa according to packet instructions. Remove from the heat. Add the lemon juice, olive oil and salt & pepper. Set aside to cool.
2) Once the quinoa is cold, add the tomatoes, cucumber, spring onion, mint and parsley and stir well to combine. Serve as a salad or in the leaves of 2 baby gem lettuces (used as "cups").

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

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