Tabbouleh with Quinoa and Chickpeas

Packed with protein and all the traditional flavours that everyone loves, this colouful salad takes less than 10 minutes to make and is guaranteed to fill a hungry family.


1 cup quinoa
1 (15 ounce) can chickpeas, drained and rinsed
2 cups grape tomatoes, cut in half
1 small cucumber, sliced
1/2 red onion, sliced
2 bunches Italian parsley, finely chopped
1 bunch mint, finely chopped
1/2 cup extra virgin olive oil
1/4 cup lemon juice, about juice of 1 lemon
Pinch cinnamon
Salt and freshly ground pepper, to taste


Add 1 cup quinoa to 2 cups boiling water. Reduce heat to low. Cover and simmer until tender, about 15 minutes. Let stand, covered, for 5 minutes. Fluff with fork. Spread out onto baking sheet and let cool.

Add quinoa, chickpeas, tomatoes, cucumber, onion, parsley, mint, olive oil, lemon juice, pinch cinnamon, and salt and pepper. Toss to combine. Serve.

Yield: 4 servings.