This recipe is not a truly authentic tabbouleh recipe, but a variation inspired by the Mediterranean tastes.
120g white quinoa, rinsed
1 courgette, coarsely grated
Small bunch of spring onions, thinly sliced
Handful of fresh parsley leaves, chopped
8 walnuts, chopped
For the dressing
3 tbsp olive oil
1 tbsp lemon juice
1 tsp mustard
1 garlic clove, crushed
Salt and freshly ground pepper
Place the quinoa in a saucepan with the water. Bring to a boil and simmer on a low heat for 15 minutes. After this time, remove from the heat, cover the pan and leave for about 5 minutes. Fluff up with a fork to split the grains.
Transfer the quinoa to a bowl, and gently mix with the courgette, spring onions and parsley.
To make the dressing, mix together all the ingredients. Pour over the quinoa mixture and gently stir to combine.
Sprinkle with chopped walnuts.
Serve at room temperature.