Free Healthy Recipe - Quinoa Tabouleh

Dairy free, Low fat, Low GI, Low sugar, Wheat Free

There's no excuse for those with a wheat intolerance NOT to eat tabouleh with the quinoa substituted for bulgar. Cooked quinoa is lighter and fluffier than bulgar and personally I think it tastes better. It's lovely as a bed for grilled snapper or chargrilled lamb, or stuffed into steamed red capsicum and baked. However you serve this dish it rates high on the superhero list.

Ingredients

2 cups quinoa, cooked and cooled

2 cups parsley, chopped

3 vine ripened tomatoes seeded and chopped

1 lemon juiced

¼ cup extra virgin olive oil

3 cloves garlic, crushed

¼ bunch mint, chopped roughly

¼ bunch rocket, chopped roughly

1 tsp sumac

cracked black pepper

Method

Cook the quinoa according to the instructions (1 cup quinoa to 2 cups water bring to the boil. Reduce the heat and cover. Simmer for 10 - 15 minutes.)
Set aside on a flat dish, spreading it out to allow it to cool evenly.

When quinoa is cool, combine all ingredients and serve.

Makes 6 servings

Prep Time:	30 mins
Cooking Time:	20 mins
Ready in:	50 mins
Suitable for:
Lunch, Salad, Side Dish

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Nutritional Information - Per Serve
Kj	742 kj
Calories	177 kcal
Fat	11.1 g
Saturated Fat	1.4 g
Total Carbohydrate	15 g
Total Protein	3.5 g
Fibre	3.5 g

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