Gluten Free Tabbhouli


1 ½ cup cooked quinoa
1 cup finely chopped parsley
1 cup finely chopped mint
juice of two lemons plus zest
1 tsp salt
handful finely chopped cherry tomatoes
6 finely chopped spring onions
¾ cup of olive oil

Cook the quinoa, paying particular attention to the toasting of the seeds before adding the broth. Prepare all of the ingredients and mix well. Adjust the seasoning and lemon juice to taste.

Four Avocados

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