(serves 4)
2/3 cup cooked quinoa ( or 175 g dry buckwheat groats: Cook for 10 minutes until tender)
1/2 cup fresh mint, chopped
1 1/2 cup fresh parsely, chopped
1 large beef tomato, deseeded and diced
1 medium cucumber, peeled and diced
2/3 cuo ( 2-3) finely chopped onions
1 T extra virgin olive oil
1 whole fresh lemon, juiced
1 pinch sea salt
lettuce leaves
Mix all ingredients together in a large bowl. Cover and chill for 20 minutes. Serve tabbouleh mounded on a bed of lettuce, accompanied by lemon wedges.
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