If you’re on a wheat-free diet and still want to eat tabouleh, quinoa is a flawless substitute, which has a similar consistency and texture.

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  • 70 g (21/2 oz/1/3 cup) quinoa, rinsed

  • 80 g (23/4 oz/21⁄2 cups) flat-leaf (Italian)

  • parsley, chopped

  • 1 handful mint, chopped

  • 2 garlic cloves, crushed

  • 1/2 teaspoon sea salt

  • 80 ml (21/2 fl oz/ 1/3 cup) lemon juice 2 tablespoons extra virgin olive oil

  • 1 Lebanese (short) cucumber, diced 4 vine-ripened tomatoes, diced

  • 4 vine-ripened tomatoes, diced

  • 3 spring onions (scallions), sliced 6–8 iceberg lettuce cups, to serve


  • 1.

    Cook the quinoa in a saucepan of simmering water until tender, about 15 minutes. Drain and set aside to cool.

  • 2.

    In a bowl, combine the parsley, mint, garlic, salt, lemon juice, olive oil, cucumber, tomatoes and spring onion. Season well with freshly ground black pepper.

  • 3.

    Add the quinoa and mix thoroughly. Divide among the lettuce cups and serve.

Nutritional information

Nutritional analysis per serving (5 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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