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