This gluten-free (and guilt free!) alternative to the much loved traditional Greek dish is just as moreish as the couscous version. The fragrant, fresh herbs are such a wonderful assault on the senses in preparation. The quantities here made enough as an accompaniment at a dinner party or a weeks worth of lunches for one! I even went so far as to exclude the oil…and if you’re so inclined, give it a try.
- 1 cup quinoa, uncooked (see notes)
- 3 medium tomatoes
- 3 cups fresh flat-leaf parsley, coarsely chopped
- 3 spring onions, chopped finely (frucmal friends take note: only the dark green part!)
- 1/4 cup fresh mint, chopped
- 1/4 cup lemon juice
- 1/4 cup olive oil
To prepare the quinoa, place 1 cup (200g) uncooked and 600ml water in a small saucepan over medium heat, then bring to a simmer. Cook for 10 minutes or until tender. Drain well and leave to cool.
Place the quinoa in a bowl.
Half the tomatoes and scoop the pulp from the tomato over the quinoa.
Chop the tomato flesh finely and spread over quinoa. Refrigerate for an hour.
Combine the quinoa and tomato mixture in a large bowl with the remaining ingredients. Serve immediately or refrigerate in a sealed container for later. Too easy!