If you have ever eaten Lebanese or Syrian food, you have probably enjoyed their delicious traditional vegetarian dish – Tabbouleh.

My recipe is an adaptation of the traditional recipe, I’ve added a few extra ingredients and have created a gluten-free Tabbouleh option. Traditional tabbouleh uses bulgur wheat, whereas this recipe uses protein-rich quinoa instead.

This version of Broccoli and Quinoa Tabbouleh is a great way to get extra nutrients into your diet (i.e. broccoli, as well as some beautiful fresh herbs). Broccoli contains vitamin C, Vitamin K and is a good source of folate. Broccoli is excellent antioxidant food, is anti-inflammatory and promotes digestive health.

INGREDIENTS:

• One large head of Broccoli
• 1 cup of white quinoa (makes about 2 cups cooked)
• ¾ cup of finely chopped fresh mint
• ¾ cup of finely chopped parsley (Italian or traditional)
• 1 ½ cups of chopped baby tomatoes
• 1 cup of chopped seedless cucumber
• ½ a red onion very finely diced
• Juice of 2 lemons (about 5 tablespoons)
• 1/3 of a cup of olive oil
• 1 tablespoon of cider vinegar
• 1 teaspoon of Dijon mustard
• Salt and ground pepper

INSTRUCTIONS:

1. Add 1 cup of white quinoa to a medium-sized pot, add water and cook until light and fluffy.
2. Set aside and allow to cool.
3. Blend on large head of broccoli in the food processors so it is very finely chopped.
4. In a medium sized fry pan add one tablespoon of olive oil and stir fry the broccoli for a few minutes.
5. Once quinoa is cool, add broccoli, mint, parsley, tomatoes, cucumber and onion.
6. For the dressing add lemon juice, olive oil, mustard, vinegar and salt and pepper. Shake well and pour the dressing over the salad.
7. Add salt and pepper to taste.
8. You can adjust the taste with lemon if required.

Enjoy!