Tabbouleh has to be one of my favourite side dishes. Tabbouleh is a side salad made up of parsley, tomatoes, cucumbers, lemon and garlic. It is green, fresh and super tasty.
In this recipe, I use quinoa rather than the more original bulgur wheat. It means it’s gluten-free and works just as well. Parsley is a great tonic and natural diuretic. It is loaded with precious Vitamin K, which is important for healthy bones.
Method
- In a deep saucepan, bring the quinoa and 2 cups of water to the boil, then take off the heat and cover. Stir
occasionally to allow the water to be absorbed fully. Using a fork, keep working the quinoa regularly for 10-
15 minutes to keep it fluffy and help water absorption. Allow to cool completely. - In a separate bowl, add all the other ingredients, mix them well. Then fold in the quinoa. Season with salt and
pepper to serve.
