2 large, ripe vine tomatoes
large bunch fresh flatleaf parsley, leaves only, washed, dried, finely chopped
small bunch fresh mint leaves, washed, dried, finely chopped
1 tbsp chopped chives
2-3 tbsp freshly squeezed lemon juice
2-3 tbsp extra virgin olive oil
sea salt flakes
4 ready-made gluten free flatbreads, to serve
Place the quinoa into a small bowl and cover with 50ml/2fl oz of boiling water.
Stir, then set aside for 20 minutes, or until the quinoa has absorbed all of the water.
Cut out the green stalks from the tomatoes and make a small cross at each of the bases.
Place the tomatoes into a separate bowl and cover with boiling water. Set aside for 30 seconds, then drain away the water.
When the tomatoes are cool enough to handle, peel and discard the skins.
Cut the tomatoes into quarters, discard the seeds and dice the flesh. Transfer the diced tomatoes to a serving bowl.
Add the parsley, mint and chives to the tomatoes and mix well until combined.
When the quinoa has absorbed all of the water, fluff it using a fork until the grains are separated.
Add the quinoa to the tomato mixture.
Drizzle over the lemon juice and olive oil and season, to taste, with salt.
Mix well to coat the ingredients in the liquid.
To serve, divide the tabbouleh equally among four serving plates.
Place one grilled gluten free flatbread alongside each.
Recipe adapted from: Good Food