Name: Quinoa tabbouleh
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 1 cup (200g) quinoa (white, red, tri-coloured or black); 2 cups (500ml) water; 1½ cups chopped flat leaf parsley; 1½ cups chopped mint leaves; 10 cherry tomatoes, quartered; 6 green onions, sliced thinly; 2 tbsp extra virgin olive oil; 1 tbsp lemon juice

Quinoa tabbouleh

A refreshing twist on a Lebanese classic.

Serves 6

Prep

Cook

15M

Total

20M

This riff on the classic Lebanese tabbouleh can be a tasty accompaniment to grilled meats or seafood, or a substantial lunch with protein added.

If you’re looking for both traditional Lebanese and Lebanese-inspired dishes, click here to view 20 of our tastiest Lebanese recipes.

Ingredients

1 cup (200g) quinoa (white, red, tri-coloured or black)

2 cups (500ml) water

1½ cups chopped flat leaf parsley

1½ cups chopped mint leaves

10 cherry tomatoes, quartered

6 green onions, sliced thinly

2 tbsp extra virgin olive oil

1 tbsp lemon juice

Method

1.Rinse quinoa in a sieve under cold running water. Place quinoa and the water in a medium saucepan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until quinoa is tender and water absorbed. Transfer to a large bowl; cool.

2.Add the parsley, mint, tomatoes, green onions, oil and lemon juice to the quinoa. Season well with salt flakes and freshly ground black pepper. Toss gently to combine.