Summer Quinoa Tabouleh

You might not be aware of this fact, but couscous, traditionally used to make tabouleh, is wheat, and therefore contains gluten.

This is a lovely tasty alternative – gluten free as well, and filling as quinoa also contains good levels of protein.

Enjoy in the summer or any time of year, and do add your own combination of raw and cooked vegetables and/or added protein to it.

Ingredients

120 gm of uncooked quinoa (white or red – rinsed thoroughly first)

3 Tbsp lemon juice

2 Tbsp apple cider vinegar

1 Tbsp olive oil

1/2 teasp of sea salt

1/2 teasp ground pepper (to taste)

1 tsp herbes de Provence (dried)

250 gm spinach chopped

250 gm cherry tomatoes, quartered

250 gm feta cheese (optional if dairy intolerant – substitute 1-2 boiled eggs )

250 gm red pepper, diced

1 handful of fresh mint, chopped finely

Method

Rinse and cook the quinoa following instructions on the packet – fluff and set aside to cool in a large bowl

Make the salad dressing mixing the lemon juice, vinegar, olive oil, sea salt, pepper and herbs.  Mix well

Chop and put together the other ingredients

Fluff the quinoa lightly with a fork and add to the rest of the ingredients.  Mix lightly, ensuring you don’t squash the quinoa and add the salad dressing at the end.

Serve at room temperature or from the fridge.

Don’t add the dressing unless you’re eating this the same day, or it will get soggy..

Enjoy!

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Image by KamranAydinov  on Freepik