Quinoa Tabbouleh...

Serves: 1 or 2 or 3 or 4

Ingredients

   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

Method:

1. It is literally just putting it all together in a big bowl and giving it a toss…
2. 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.
3. Toss everything together. Taste for seasoning and add more lemon juice, salt and/or pepper if needed.

Serve.
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....