Quinoa Tabbouleh

1. Cook the quinoa following pack instructions, then set aside to cool.
2. Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic into a jug and whisk until smooth.
3. Mix this into the quinoa and mix together with all the other ingredients. Serve on a bed of salad leaves.

For a wonderful protein boost try adding Pumpkin Seeds and Flaked Almonds.

Preparation Time: 20 minutes

Cooking Time: 20 minutes. 

Serves: 2

Ingredients:

• 100g dried quinoa.
• 75g parsley, roughly chopped.
• 300g tomatoes, cut into 1cm dice (no need to remove the seeds).
• 100g cucumber, cut into small dice.

For the dressing:

• 1 tablespoon olive oil.
• 2 tablespoon balsamic vinegar.
• juice and zest half lemon.
• drop of vanilla extract.
• 1 teaspoon rice syrup or agave.
• pinch of Himalayan pink salt.
• half a garlic clove, crushed.
• 50g salad leaves, to serve.