This Rainbow Tabbouleh is always a huge hit! Don’t worry if you don’t have all the ingredients. This dish is super flexible – have fun with any herbs and veggies in your fridge.
We highly recommend buying an electric chopper to save yourself some time.
Ingredients
1 cup quinoa
1 tbs stock powder (we used Nutra Organic)
1 cup chopped herbs (we used parsley, coriander and mint)
1/2 cabbage finely chopped
1/2 capsicum chopped
1/2 cucumber chopped
1/4 finely chopped red onion
1/2 cup tomatoes chopped
Good salt
Dressing: Olive oil, lemon and balsamic vinegar
To Make:
Cook quinoa with 2 cups of water and stock using the absorption method.
Mix all ingredients together and dress when ready to serve!