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.
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.