Quinoa tabouli

Serves 6 GF, DF, V

Ingredients:

6 cups cooked quinoa

1 cup parsley

1 cup mint leaves

¼ cup chives

250g cherry tomatoes, quartered

1 tsp finely grated lemon rind

2 tbsp lemon juice

2 tbsp olive oil

Salt and freshly cracked black pepper

250 feta cheese, crumbled to serve (optional)

Method:

Cook quinoa in rice cooker (1 cup quinoa to 2 cups liquid, rinse quinoa before cooking) Use water or your choice of stock.

Place quinoa, chopped parsley, mint and chives, tomatoes, and lemon zest and toss to combine.

In a separate bowl mix lemon juice, oil, salt and pepper, pour over salad and toss to combine.

Top with crumbled feta to serve if desired.