For the gluten free lover of tabouli, you are welcome.
I LOVE tabouli! It is fresh, light, can be added to the side of basically ANYTHING and is easy to cook in big batches across the week.
Quinoa is a gluten free grain (technically seed) that has a complete amino acid profile making it a high protein option. Just 1 cup of cooked quinoa contains about 8 grams of protein!
If you are vegetarian, vegan or looking to find more high protein plant based options, this is the meal for you!
Ingredients
1 cup uncooked quinoa (I usually use the tri-coloured quinoa)
2 Lebanese cucumbers
2 tomatoes
1 bunch of parsley (I used flat leaf, you can also use curly)
1 small red onion
Juice of 2 lemons
1/3 cup extra virgin olive oil (EVOO)
Salt and pepper
Method
Cook the quinoa by bringing 1 cup of quinoa and 2 cups of water to the boil.
Once boiling, turn to low and allow to cook for about 15 minutes. It should be light and fluffy once cooked.
Chop the cucumber and tomatoes into small cubes
Finely chop the onions and parsley
Allow the quinoa to slightly cool before combining all ingredients including the lemon juice, EVOO and salt / pepper
You can serve it along side roast vegetables, dolmades, olives, or this delicious yoghurt and paprika marinated chicken. Find the recipe here
Serves 3-4
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