Recipe | Quinoa Tabouli

Posted by Josephine Angkasa on

 Serves 4


3 cups cooked white quinoa, cooled 
1 1/2 cups flat-leaf parsley 
1 cup roughly chopped mint leaves 
1/4 cup snipped chives 
250g cherry tomatoes, quartered 
1 tablespoon finely grated lemon rind 
2 tablespoons lemon juice 
2 tablespoons olive oil 
sea salt and cracked black pepper

    Place the cooled quinoa, parsley, mint, chives, tomato and lemon rind in a bowl and toss to combine. Mix together the lemon juice, oil, salt and pepper, pour over the salad and toss to combine. Top with crumbled feta or yogurt cheese and serve with bread.