Quinoa tabouli not only tastes great, it is also very healthy for youa€”parsley being a source of antioxidants, folic acid, and vitamins A and C, and quinoa a source of protein, dietary fibre, phosphorus, magnesium, iron and calcium.
Quinoa tabouli takes a lot less time than the more traditional version with burghul (cracked wheat), but none of the delicious flavour is lost and ita€™s gluten free. Place the cooked quinoa into a large salad bowl and add the parsley, tomatoes, cucumber, shallots and mint.

This entry was posted in Recipes, Salads and tagged gluten free, parsley, quinoa, recipe, salad, tabbouleh, tabouli.
The simple dressing means that the flavours of the raw vegetables are allowed to shine through and it is very clean on the palate.

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