INGREDIENTS (serves 4 as a side)
1 cup quinoa (or bulghar wheat if not gluten free)
2 bunches Italian parsley, large stems removed* and finely chopped
¼ cup fresh mint, finely chopped
1 cucumber, chopped
1 cup cherry tomatoes, chopped
4 spring onions, sliced
1 garlic clove, minced
2 lemons, juiced
¼ cup extra virgin olive oil
Salt, to taste
½-1 teaspoon Baharat (a bit spicy)
*reserve the parsley stems and keep in the freezer for the next time you make stock
If using quinoa, rinse thoroughly several times, and combine with water in a small pot. Bring to a boil then cover and lower heat to a simmer. Cook on low for 10-15 minutes (or according to packet instructions), then fluff with a fork and set aside.
Add remaining ingredients (except the Baharat) in a bowl and mix the salad well to combine. Add dressing and toss to combine. Add the Baharat to taste – it’s quite spicy, so go cautiously! Season to taste.
Best left to sit for an hour of so to let the flavours fully develop.
Categorised: Dairy Free, Dinner, Gluten Free, Lunch, Vegetarian
Tagged: Shift Workers