Summer is here! Yay!
That means loads of fresh salads and picnics to be had!
This Quinoa Tabbouleh Salad is so easy to make that it'll be your go to this summer.
I love the juiciness of this salad. The lemon combined with the subtle taste of Olive Oil creates a beautiful dressing for these raw ingredients.
I use quinoa (a seed not a grain) instead of bulgur as this grain is super delicious, high in protein and gluten free. Its a complete protein source containing all 9 essential amino acids and a great source of lysine.
Qunioa doesn’t take too long to cook - approx. 15mins and its done!
It has a beautiful and slightly nutty flavour making it suitable for accompany many dishes.
Greens such as fresh parsley are full of superfood goodness that is anti-inflammatory to the body.
1 bunch of flat leaf parsley, chopped
2-3 Roma Tomatos or you can use small cherry tomatos (as many as you like)
4 green shallots (whole steam) chopped
1 Organic cucumber (skin left on)
1/2 red capsicum, chopped
Juice of 2 lemons
3 tabs of olive oil
pink salt + pepper
1 cup of quinoa (cooked)
Combine all ingredinets to a medium sized salad bowl.
Allow to sit in fridge for a few hours before serving, it even tastes better the following day once the juices have soaked through.