Quinoa Tabbouleh Salad

Updated: Sep 20, 2020

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.


(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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