James Moffatt
This riff on the classic Lebanese tabbouleh can be a tasty accompaniment to grilled meats or seafood, or a substantial lunch with protein added.
If you’re looking for both traditional Lebanese and Lebanese-inspired dishes, click here to view 20 of our tastiest Lebanese recipes.
Ingredients
Method
1.Rinse quinoa in a sieve under cold running water. Place quinoa and the water in a medium saucepan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until quinoa is tender and water absorbed. Transfer to a large bowl; cool.
2.Add the parsley, mint, tomatoes, green onions, oil and lemon juice to the quinoa. Season well with salt flakes and freshly ground black pepper. Toss gently to combine.
Not suitable to freeze.
Note
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