Quinoa is a fantastic gluten-free substitute for bulgur wheat in this stunning Lebanese salad.
While bulgur and quinoa may taste very similar in a salad mix, quinoa is lighter in texture and more nutrient dense as it is a complete protein – containing all nine essential amino acids – and is high in fibre and antioxidants. Win win! Remember to rinse and cook your quinoa first and allow it to cool completely before mixing it with your veggies and herbs (you don’t want them to go soggy). This refreshing, healthy vegan salad is the perfect addition to any Mediterranean meal.
Ingredients
- 100g (1/2 cup) cooked and cooled white quinoa
- 1 bunch of flat-leaf parsley, leaves picked and finely chopped
- large handful of mint leaves, finely chopped
- 5 spring onions, finely sliced
- 3 tomatoes, diced
- 1 large Lebanese cucumber, diced
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons sea salt flakes
- 1/4 teaspoon freshly ground black pepper
Serves 6
Method
Place the quinoa, herbs, spring onion, tomato and cucumber in a large bowl and toss to combine. Add the olive oil, lemon juice, salt and pepper and toss again. Taste and adjust the seasoning as required. Serve immediately.
Recipes extracted from Gluten-free Mediterranean by Helen Tzouganatos. Plum,
RRP $49.99.
Photography: Jeremy Simons.
