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Quinoa Tabouli

This quinoa tabouli is gluten-free and alkaline, and fresh and delicious. This version tastes just like conventional tabouli. 

Prep Time 45 minutes
Total Time 45 minutes
Servings 4 to 6
Calories 242 kcal
Author Tess Masters

Ingredients

  • 2 large bunches (50g) flat-leaf parsley, leaves finely chopped 
  • 4 large roma tomatoes, flesh scooped out, and finely diced
  • 1 English cucumber, flesh scooped out and finely diced
  • 1 cup (130g) cooked white quinoa
  • 1/2 cup (40g) finely chopped green onion (white and green parts)
  • 1/4 cup (12g) finely chopped mint leaves, plus more to taste
  • 1/4  cup (60ml) extra virgin olive oil,  plus more to taste
  • 2 tablespoons (30ml) fresh lemon juice, plus more to taste
  • 1 teaspoon (6g) Celtic sea salt, plus more to taste
  • 1/4  teaspoon (0.5g) freshly ground black pepper, plus more to taste
  • 1/4 teaspoon all spice, plus more to taste

Instructions

  1. In a large bowl, toss all of the ingredients together until well combined. Tweak mint, olive oil, lemon juice, salt, pepper, and allspice to taste.