Quinoa Tabbouleh Salad

Coconut Bowls

Recipe by @rawspirations  

1/2 bunch fresh flat leaf parsley, finely chopped (approx 2 cups)
1/2 cup white quinoa (cooked according to packet instructions)
2 large organic tomatoes, finely chopped
1/2 cup fresh mint leaves, thinly chopped
4 green onions, thinly sliced 
himalayan crystal salt to taste
1/4 cup extra virgin olive oil
_

Once quinoa has been cooled right down, place all ingredients into a large bowl and mix until incorporated.

Serving suggestions: Falafels, lentil patties, hummus, roast vegetables.

 

Adapted from original recipe at www.rawspirations.com/recipe/quinoa-tabbouleh-salad/