Serves: 1 or 2 or 3 or 4
2-4 tbsp olive oil
2-3 large bunches of flat leaf parsley, washed trimmed and chopped
1 bunch fresh mint, washed trimmed and chopped
2 large tomatoes (or a container of cherry tomatoes, halved), chopped
2-3 spring onions, thinly sliced
2 cups cooked quinoa
Juice from half a lemon
salt and pepper to taste
- It is literally just putting it all together in a big bowl and giving it a toss…
- Put chopped parsley, mint, tomatoes, spring onions and cooked quinoa in a large bowl. Drizzle with lemon juice, olive oil, about 1/4 tsp salt and several hard turns on the pepper mill.
- Toss everything together. Taste for seasoning and add more lemon juice, salt and/or pepper if needed.
I served mine with Kafta, a Spinach and Cannellini Bean Dip and gluten free wheat free flat bread.
Make yourself a wrap, or just eat it as you like!!
Recipes to follow....