Project Description

Gluten Free Quinoa Tabbouleh

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RECIPE BY: Ashley Durand from Plate and Pen

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Quinoa makes the perfect alternative to bulgar wheat in this deliciously summery tabbouleh!

Serves 4


  • 3/4 cup GoGo Quinoa tricolour quinoa, cooked according to package instructions
  • 1 cup chopped grape tomatoes 
  • 1 cup diced cucumber
  • 1 cup chopped fresh flat leaf parsley
  • ½ cup chopped onion
  • 3 tablespoons chopped fresh mint
  • 1  garlic clove, chopped
  • Juice of 1 fresh lemon
  • 2 tablespoons olive oil
  • ½ teaspoon black pepper
  • Pepper and GoGo Quinoa Andean pink salt,  to taste


  1. Combine quinoa, tomatoes, cucumber, parsley, onion, mint, garlic and black pepper.
  2. Mix lemon juice, olive oil and add to tabbouleh.
  3. Toss until well mixed. Enjoy!

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