Quinoa Tabbouleh Lettuce boats

Serves: 4
Prep Time: 30 mins
Fridge Time: 30 mins


  • 1/2 cup of uncooked quinoa
  • 1 cup of vegetable stock
  • 1-2 large tomatoes finely chopped
  • 1/2 cucumber finely chopped
  • 1 large carrot cut into small sticks
  • 2 bunches of flat leaf parsley finely chopped
  • 15 mint leaves finely chopped with stems removed
  • 4 spring onions finely chopped
  • salt
  • lemon juice from 2 lemons
  • 4 tbsp extra virgin olive oil
  • 1 tbsp paprika
  • Romaine lettuce to serve


  1. Cook the quinoa as you normally would using the vegetable stock in place of water, then set aside to cool
  2. Place the chopped vegetables and herb in a large bowlvegetables and herbs.jpg
  3. Add the quinoa once cool, season with salt and mix gently
  4. Mix the oil and paprika in a small bowl
  5. Add the lemon juice and oil mixture to the quinoa and mix againquinoa mix.jpg
  6. Cover and refrigerate for 30 mins
  7. Serve in romaine lettuceLettuce boats.jpg

Tip: Tabbouleh can also make a good tortilla wrap filling



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