This a a great spin on traditional tabbouleh which normally uses bulgar wheat. This version can be enjoyed by those with gluten sensitivity and is this recipe is great for alkalising and detoxification.

Ingredients:

1 cup quinoa – pre-soaked and rinsed well

2 cups water

1/2 cup freshly squeezed lemon juice

1/3 cup cold pressed olive oil

3 tomatoes, finely diced

1 large bunch parsley, finely chopped

2 tbsp fresh mint, finely chopped

1 bunch shallots, finely chopped

pinch good quality salt

quinoa tabouleh

Method:

1. Place quinoa in a saucepan with water. Bring to the boil then reduce heat, cover and simmer for 10-15 minutes or until water has absorbed and edges separate off quinoa grains.

2. Place all other ingredients in a large bowl. Once quinoa is cooled add to mix and stir through until well combined.

3. Tabbouleh tastes better if you let it sit overnight to let the flavours infuse. Remove from fridge prior to serving and serve at room temperature.

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