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.

Not suitable to freeze.
Note

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Styling by Olivia Blackmore