Quinoa Tabbouleh

Quinoa is a delicious alternative to the traditional burghul in tabbouleh, making it gluten-free. It's also a complete protein and rich in fiber and minerals like Iron, Vitamin B and Magnesium.

Ingredients:

• 2 1/2 bunches parsley (I like Italian parsley but curly is great too), stems discarded and leaves finely chopped.

• 3 spring onions, diced

• 3 tomatoes, finely chopped

• fresh mint (I use almost the entire small package of 2/3 oz), finely chopped

• 1/2 long English cucumber or 1 cucumber, finely chopped

• 2 small lemons

• 1/2 cup quinoa (prepared according to directions on package), cooked and cooled to room temperature

• 1/4 cup extra virgin olive oil

• 1/2 tsp salt

Instructions:

1. Juice the lemons and set aside

2. Add parsley, spring onions, tomatoes, mint, cucumber, and quinoa into a large bowl

3. Mix and add lemon juice, olive oil and salt

4. Mix again with all the ingredients in a large bowl

5. Mmm... enjoy!