Summertime and the salads easy - gluten free Tabouleh.

Updated: Sep 14, 2019


I’m not even going to beat around the bush with this. Put on your shorts, put on your jandals, call your friends and get that BBQ ready. It’s time to grab a cold bevvy and sip away with friends and family in the sun, and eat till we can’t move.

I’ve teamed up with Freshlife to bring you my first recipe for summer. It’s fresh, it’s quick and easy (cooking and prep time is no more than about 25 minutes) it’s healthy and most of all, if you’re gluten-free and you’re missing tabbouleh, then you’re going to love this!

You can find FreshLife products in the baking section, at Countdown.

Here’s what you’ll need

1 cup of cooked quinoa. (follow the cooking methods on the back as some vary) 200 grams of diced cucumber 20 grams of raw red onion, diced 40 grams of FreshLife pine nuts and 40 grams of sliced almonds A good handful of parsley (mine equated to approx 1/4 cup) 5 big mint leaves, shredded – love mint? Add more 2 tablespoons of lemon juice (if you like a tarter flavour, add more of that too) Salt and pepper to taste

Now when I say this recipe is simple, I really mean it.

While your quinoa is cooking, prepare all of your ingredients and place into a large bowl. Once your quinoa is cooked, run it under cold water until it’s cool (I put it in a sieve) and then place it into the bowl with the rest of your ingredients. Toss until everything is fully combined, cover and set aside in the fridge until you’re ready to eat!

*This post was sponsored by FreshLife.