There are so many versions of tabbouleh. I like to make this one which replaces the burghul with quinoa.
1 x bunch soft flat leaf parsley
1 x handful of mint leaves
1-2 lemons
1/2 cup cooked quinoa (approx)
3-4 tomato’s, diced
Spring onions, finely chopped
Salt & pepper
Extra virgin olive oil
Gather the parsley in a tight wad and finely shred the leaves with a very sharp knife. Do the same with the mint. In a bowl mix together the parsley, mint, chopped tomato, spring onion and just enough of the cooked quinoa to get a blend – but not too much. You don’t want it to be all quinoa as it is a parsley based salad. Squeeze the lemon juice over, add a good glug of olive oil, the salt and pepper and then mix it all together with your hands.
