Chickpea Quinoa Tabbouleh Salad
Ingredients
- 1 cup | 180 g uncooked quinoa
- 2 cups | 480 ml water
- 1 can | 14 oz chickpeas, drained and rinsed
- 3 large spring onions, whole stalks finely chopped (only use green parts for low FODMAP)
- 1 cup | about 3 plum tomatoes, finely diced
- 2 bunches parsley, stalks removed and finely diced
- 20 mint leaves finely diced
- 1/2 cucumber, finely diced
- 1/4 cup | 60 ml lemon juice
- 1/4 cup | 60 ml olive oil
- salt & pepper to taste
Organization Tags
Tags easily organize your Recipe Library
Comments