Quinoa Tabouleh

This is a non-wheat recipe similar to tabouleh. The quinoa is substituted for the bulgar. Cooked quinoa is lighter and fluffier than bulgar and personally I think it tastes better. It's lovely as a bed for grilled snapper or lamb. You can vary the ingredients used to your taste preference. Quinoa is gluten-free and can be used wherever tabouleh would be or in place of cous cous. Modern Middle Eastern flavours

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2  cups quinoa, to be cooked and cooled
• 2  cups fresh parsley, chopped
• 3  tomatoes, seeded and chopped
• 1  lemon, juice of
• 1⁄4 cup extra virgin olive oil
• 3  garlic cloves, crushed
• 1⁄4 bunch of fresh mint, chopped roughly
• 1⁄4 bunch  fresh rocket, chopped roughly (aka arugula)
• 1  teaspoon  sumac
•  cracked black pepper

Directions

1. Cook 2 cups quinoa to 4 cups water bring to the boil. Reduce the heat and cover. Simmer for 15 minutes. Alternately cook to the directions on the pack.
2. Set aside on a flat dish, spreading it out to allow it to cool evenly.
3. When quinoa is cool, combine all ingredients and serve.