Gluten Free Tabouleh

Quinoa, pronounced “keenwa” is an ancient grain loved by the Aztecs. With more protein than other grains it has a nutty flavor. Available from health food shops and some supermarkets. It can also be substituted as here for burghul (cracked wheat) and for couscous.

½ cup quinoa
salt
3 medium (450g) ripe tomatoes
3 cups coarsely chopped fresh flat-leaf parsley
3 green onions, chopped finely
½ cup coarsely chopped fresh mint
1 clove garlic, crushed
¼ cup (60ml) lemon juice
¼ cup (60ml) olive oil

Toast quinoa briefly in a hot, dry saucepan. Add 1 cup boiling water and a pinch of salt. Stir well and simmer, overed until all the water is absorbed, about 10 mins. Fluff with a fork and cool.

Chop tomatoes finely. Combine with all remaining ingredients and cooled quinoa.

Recipe by Lyndey Milan. More recipes at lyndeymilan.com