Snack – Quinoa Tabouleh


This recipe is Gluten free, Dairy free and Vegetarian. Serves 4 – 8.


1 cup of quinoa grain, rinsed and drained

2 cups water

2 firm ripe tomatoes

2-3 cups of flat leaf parsley, chopped

1 red onion, finely chopped

1 red onion, finely chopped

4 shallots or spring onions, sliced

2 Lebanese cucumbers, diced

Juice of ½ lemon

80ml extra virgin olive oil



Place the quinoa in a small saucepan with the water. Bring to the boil, then reduce the heat, cover, and simmer for 10 minutes, until all the water is absorbed. Remove the heat and allow to cool completely.

Slice, de-seed and dice the tomatoes. Place them in a large bowl with the cooled quinoa, parsley, onion, shallots and cucumber. Toss well, Ass the lemon juice and olive oil, season with salt and pepper, and toss to combine. If possible, allow to stand for 30 min before serving.