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.
You can throw this heavenly Middle Eastern salad together in 20 minutes, and serve it straightaway or chill to feast on later. A great way to dish it up is in iceberg lettuce cups.
You can also serve with Lee Holmes' falafels and tahini.... Read more.
Cook the quinoa in a saucepan of simmering water until tender, about 15 minutes. Drain and set aside to cool.
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.
Add the quinoa and mix thoroughly. Divide among the lettuce cups and serve.
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