Quinoa Tabbouleh with Mint & Sun-dried Olives

Tabbouleh is a favorite of mine during the Summertime! Fresh and full of flavor with mint, lime and parsley, this is a delicious salad that every one loves! It is quick and easy, a great one to take to picnics or summer BBQ’s! Here the wheat is substituted with quinoa for a light, gluten free alternative-

quinoa tabboleh

  •  1 ½ cups of cooked quinoa
  • 1 large Cucumber diced
  • 1 red bell pepper diced
  • ¼ cup of sun ripened black olives
  • 1 handful of mint leaves, finely chopped
  • 1 handful of coriander leaves, finely chopped
  • 1 cup of parsley finely chopped
  • 1 handful of pea shoots or sunflower sprouts
  • ½ a punnet of cherry tomatoes halved
  • 1 lime juiced
  • 1 tablespoon of olive oil
  • Freshly cracked Himalayan salt and black pepper

 

In a bowl mix together the quinoa, cucumber, capsicum, olives, coriander, parsley, mint and cherry tomatoes,

Mix together the lime juice, olive oil, salt and pepper and pout over the vegetables.

Mix well and top with  pea shoots before serving.

narrow picnic shot