Tabouleh
100g uncooked white quinoa (for a gluten-free option), rinsed or bulgur wheat.
200ml water
3 medium ripe red tomatoes, deseeded and diced
3 spring onions, finely chopped
150g cucumber, diced
100g fresh flat-parsley, finely chopped
3 tbsp finely chopped fresh mint (small handful)
Sea salt and freshly ground black pepper, to taste
For the dressing:
4 tbsp extra-virgin olive oil
3 tbsp freshly squeezed lemon juice
Pinch sea salt
Serves
4
Preparation Time
15 minutes
Cooking Time
15 minutes
Main ingredients
Fruit, Vegetables, Herbs
Recipe Type
Quick Meals, Snacks, Salads
Level of Difficulty
Easy