Syrian Quinoa Tabbouleh
Syrian Quinoa Tabbouleh
Quinoa is a highly nutritious seed that’s rich in protein and dietary fibre to help keep you regular and promote healthy blood sugar levels. Quinoa is also a good source of iron which is needed to produce calming neurotransmitters like dopamine, as well as support strong immune function. Parsley is an excellent source of vitamin K required for healthy blood clotting, along with beta-carotene that offers protection against eye diseases including macular degeneration.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 large tomato, diced
- 1 large English cucumber, diced
- Bunch parsley, leaves finely chopped
- Handful mint, leaves finely chopped
- 4 spring onions, finely chopped
- Juice 1 lemon
- 1-2 tbsp olive oil
- Good pinch sea salt & pepper
Method
- Bring quinoa with 1¼ cups water to the boil in a small saucepan over medium heat. Reduce the heat to a simmer with the lid on for 12 mins. Leave covered with lid on for another 5 mins. Fluff your quinoa with a fork and set aside to cool.
- In a large bowl, add cooled quinoa, tomato, cucumber, parsley and mint and spring onions and toss. Drizzle with lemon juice and olive oil and season with sea salt and pepper, then toss until combined.
- Delicious served with falafels, hummus and flat bread or as a filling for wraps.
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