30g/1¼oz quinoa

600g/1lb 5¼oz firm ripe tomatoes, diced into small cubes, 0.5cm/¼in square

1 tbsp chopped chives

2 bunches flatleaf parsley, (about 400g/14lb¼oz on the stalk), very finely chopped

small bunch mint, (about 70g/2½oz on the stalk), leaves only, very finely chopped

¼ tsp ground cinnamon

½ tsp ground allspice

½ tsp finely ground black pepper


1 lemon, juice only

150ml/5¼fl oz extra virgin olive oil

4 Little Gem lettuces, washed and quartered


Rinse the quinoa and cook according to packet instructions, drain well and put in a large salad bowl.

Spread the diced tomatoes and their juice over the quinoa.

Put the chopped parsley over the chives.

Add the chopped mint to the parsley, cover with a clean kitchen towel and leave for about half an hour for the bulgar wheat to absorb the tomato juices and soften.

Season with cinnamon, allspice, pepper and salt to taste.

Add the lemon juice and olive oil and mix well together.

Taste, adjust seasoning if necessary and serve immediately with either Little Gem lettuce or fresh vine leaves.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Parsley, tomato and quinoa salad
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