Gluten Free Tabbouleh Recipe

Gluten Free Tabbouleh Recipe

Serves 4

Ingredients

• 175g quinoa
• 600ml water
• 10 vine-ripened cherry tomatoes, deseeded and chopped.
• 3-inch piece cucumber, diced
• 3 spring onions, finely chopped
• juice of 1/2 lemon
• 2 tbsp extra virgin olive oil
• 4 tbsp chopped fresh mint
• 4 tbsp chopped fresh coriander
• 4 tbsp chopped fresh parsley
• Salt and Pepper

1. Put the quinoa into a medium-sized saucepan and cover with the water. Bring to the boil, then reduce the heat, cover and simmer over a low heat for 15 minutes. Drain if necessary.

2. Leave the quinoa to cool slightly before combining with the remaining ingredients in a salad bowl. Season to taste with salt and pepper before serving.

Serving Analysis

• Calories 283
•  Carbohydrate 43g
• Sugars 6.82g
• Fat 10.4g
• Saturates 0.38g

Nutritional Fact

The super-nutritious grain quinoa is used here instead of the usual bulgar wheat or couscous to make this filling salad. It is as its most flavourful when served at room temperature.