Tabouleh is a favourite of mine, but is traditionally made with gluten-containing bulgur wheat. To make this dish gluten/wheat free, I use quinoa in place of the bulgur, you may also like to use buckwheat. I love the nuttiness the quinoa brings to the dish, and make it extra special by cooking the quinoa in chicken bone broth for added flavour and nutrition. Quinoa is a protein packed ancient Incan seed with substantial health benefits, read more about quinoa here. This dish is incredibly nutrient dense, quite simple to make, and is super versatile as an accompaniment to most dishes – it goes especially well with lamb!
1.5 cups cooked quinoa (cooled)
2 cups firmly packed fresh parsley
1 cup firmly packed fresh mint leaves
1.5 cups cherry tomatoes, halved or quartered
1 small red onion
1/4 cup apple cider vinegar
Juice of 1 small lemon
Generous slug of EVOO (roughly 1/3 cup)
Himalayan salt & cracked black pepper
1. Add quinoa to a large mixing bowl & season, adding olive oil, apple cider vinegar & lemon juice
2. Finely dice onion, parsley & mint and add to the mixing bowl. Depending on the size of your tomatoes, either chop them in halves or quarters and also add to the bowl
3. Mix all of the ingredients together well and serve!