Last updated on May 9th, 2018 at 11:40 am

A simple recipe for Quinoa Tabbouleh thats low GI, low in fat, vegan and gluten-free. Tabbouleh is a Mediterranean dish with lovely lemony bursts of flavour.

2 Cups Water
1 Cup Quinoa
Juice of 1 Lemon
1/4 Cup Olive Oil
4 Garlic Cloves (minced)
1 Cup Flat Leafed Parsley (chopped fine)
1/4 Cup Mint (chopped fine)
1/2 Cup Tomatoes (diced)
1/2 Cup Cucumber (small dice)
3 Green Onions Including Greens (chopped)
Kosher Salt
Fresh Ground Black Pepper

How to
Combine water and quinoa in a medium pot and bring to a boil. Quinoa is done when water is absorbed and the grains are transparent and the the germ has separated (the germ will look like a small white broken circle). Add more water if the quinoa absorbs all of the water before it’s done. Remove from heat.

In a small bowl combine lemon juice, olive oil and garlic. Whisk to combine.

Add parsley, mint, tomatoes and cucumbers to cooked quinoa.

Pour dressing over quinoa mixture and stir to thoroughly combine.

Add salt and pepper to taste.

Refrigerate for 1 hour before serving.

Recipe courtesy of My Man’s Belly.

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