Breakfast | Gluten Free

Quinoa tabbouleh

June 4, 2017



  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.


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