Recipe of the Week: Quinoa Tabouli



A large bunch of fresh parsley (about 2 cups)

1 cup of quinoa (soaked overnight or for at least 8 hours)

1 finely chopped cucumber

2 finely diced tomatoes

Juice of 2 medium lemons

¼ cup olive oil

A few mint leaves (finely sliced)

Himalayan salt and cracked pepper



Rinse & drain the quinoa and squeeze out as much water as possible. Place in a large bowl with the chopped cucumber, tomato and parsley on top. Gently mix together.

In a separate bowl, stir together the lemon juice with the olive oil, mint, and a little salt and pepper. Pour ½ over the quinoa mix and let it sit for about half an hour. Just before serving add the remaining dressing and toss through.

The nutty flavour of the quinoa and the crunch of the cucumber complement each other well in this salad.

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