Tabbouleh (variations: tabouleh or tab(b)ouli) originates from the eastern Mediterranean region and is traditionally made with bulgur (made from groats of wheat), parsley, mint, tomatoes, lemon juice and salt.

I substituted bulgur with quinoa and adjusted the ingredients according to our taste.

Ingredients: (Serves 1)

• Cooked Quinoa – 1 Cup (learn how to cook quinoa here)
• Cucumber – 1/4 Cup, chopped
• Tomato – 1/4 Cup, about one small tomato, seeded and chopped
• Onions – 3 tbsp, finely chopped (Add green onions if you have some, about 2 tbsp and reduce onions to 1 tbsp)
• Fresh Parsley – 1/4 packed Cup, finely chopped
• Fresh Mint – 4 or 5 leaves, roughly chopped
• Lemon Juice – 1 tbsp
• A drizzle of good quality olive oil
• Salt and freshly cracked black pepper to taste

Throw in all the ingredients into a bowl and give it a good toss. Cover and let stand for at least an hour. Serve chilled or at room temperature.

Recipe Inspiration: here