fresh, parsley, quinoa, salad, tabouli,
- 1 cup Quinoa
3 cup water
2 bunches of flat leaf parsley
4 tomatoes, chopped into 1 cm cubes
1 red onion, finely chopped
juice of 1 lemon
2 tbsp olive oil
salt and pepper
Prep TIME: 45
Cook the quinoa. The best thing to know about quinoa is 1:3 Ratio, 1 cup of quinoa to 3cups of water. Place the water and quinoa in a small saucepan. Bring to the boil, then reduce to a simmer for 20mins or until all of the water is absorbed. Remove from heat and run a fork through the quinoa to fluff it up. Allow to cool completely.
Meanwhile, remove the stalks from the parsley, keep for use in other recipes. Then finely chop the leaves. Chop the tomato and red onion.
Mix the parsley, tomato and red onion through the quinoa. Drizzle with oil and lemon juice, salt and pepper. Then mix with spoons – or with your hands.
This is a delicious side for your Christmas lunch or work lunches.
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