Quinoa tabbouleh

• dried quinoa↗100g g
• parsley↗75g g

  roughly chopped

• tomatoes↗300g g

  cut into 1cm dice (no need to remove the seeds)

• cucumber↗100g g

  cut into small dice

• olive oil↗1 tbsp tbsp
• balsamic vinegar↗2 tbsp tbsp
• lemon↗juice and zest 0.5
• vanilla extract↗drop of
• rice syrup1 tsp tsp

  or agave

• pinch of Himalayan pink salt↗
• garlic clove↗½

  crushed

• salad leaves↗50g g

  to serve

Step-by-step instructions

1. 1

   Cook the quinoa following pack instructions, then set aside to cool.

2. 2

   Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic into a jug and whisk until smooth. Mix this into the quinoa and mix together with all the other ingredients. Serve on a bed of salad leaves.