Syrian Quinoa Tabbouleh

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.