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I’ve always loved tabbouleh because of all the fresh mint and parsley! Here’s a gluten free version with quinoa instead of bulgur.

What you need:

  • ​quinoa
  • tomatoes
  • cucumber
  • fresh mint leaves
  • fresh parsley
  • green onion / spring onion
  • olive oil
  • apple cider vinegar
  • lemon juice
  • garlic
  • salt & pepper

How to make it:

  1. ​Cook the quinoa and let cool.
  2. Cut up the tomatoes, cucumbers, and green onions (scallions).
  3. Chop up lots of fresh mint leaves and parsley. The more the better!
  4. Add the quinoa and mix together.
  5. Add some olive oil and vinegar.
  6. Season with salt, pepper and garlic.

Can be stored in the fridge for a few days so​ I usually make a large batch!

Emelie Kamp is an entrepreneur, licensed nutritional counselor, wellness coach, green living coach, author of The Sugar Story and health industry consultant - working towards transforming the way we feel and the way we see ourselves. Be encouraged, be empowered, live your purpose.

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