Quinoa Tabbouleh is a fresh, vibrant dish that's both nourishing and allergy-friendly. It's a perfect addition to any meal plan, especially for those following a 6-Food (or even more) Elimination Diet (6 FED).

Packed with wholesome vegetables and protein-rich quinoa, this light yet satisfying recipe is free from the top allergens, making it safe for various dietary needs. Whether served warm on a chilly day or chilled for a refreshing summer dish, Quinoa Tabbouleh is versatile, flavourful, and simple to prepare. 

Ingredients

• 1 carrot
• 1 small onion or leek
• 2 mushrooms
• 1 stick celery
• ½ courgette
• 1 clove garlic
• 200g quinoa, rinsed
• 1 tbsp vegetable or olive oil
• 250mls water
• herbs and seasoning to taste

Method

1. Cut all the vegetables into small, evenly sized-pieces.
2. Put the oil and vegetables in a pan, cover and cook for 5 minutes, stirring to ensure even cooking and that nothing sticks. 
3. Add the rinsed quinoa, water, and herbs of your choice.
4. Return to the heat and cook for 10 to 12 minutes until the quinoa is translucent and soft. Check and stir occasionally, and add more water if necessary. 
5. Season to taste.
6. Serve with salad or as a side to a main dish.

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Quinoa Tabbouleh Video instruction

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