A gluten-free version of the classic tabbouleh using red quinoa instead of Bulgur wheat. Serve it with smoked salmon or grilled lamb chops for quick healthy lunch or dinner.
Ingredients
(serve 1-2)
60g Flat leaf parsley, finely chopped
1 Large vine-ripened tomato, diced
2 Shallots or spring onion, finely sliced
a handful of fresh mint leaves, finely chopped
1/4 a cucumber, diced
1 Clove of garlic, finely chopped
80g Cooked red quinoa
2Tbsp Extra virgin olive oil
1 Lemon or lime
Himalayan Pink Salt
Ground black pepper
Mix the olive oil, lemon juice and garlic, then drizzle over the remainder ingredients in a large bowl. Season with the salt and black pepper. Toss well and serve it with smoked salmon, grilled fish or meat.
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