Live young tabouleh

serves 4

  • 150g Quinoa
  • juice of 1 lemon
  • 2 tbsp of extra virgin olive oil
  • small bunch of mint leaves

Choose at least 3-4 (or more) of the following:

  • 2 spring onions – diced
  • 1/2 red onion – diced
  • cauliflower – crumbled (blend)
  • broccoli (roughly chopped)
  • 1/2 cucumber – diced
  • 2-3 mixed colour peppers – use a quarter of each pepper diced
  • 4 cherry tomatoes/2 large tomatoes
  • 1 stick of celery – sliced
  • 1 carrot – grated or peeled into ribbons
  • 1-2 cloves of garlic diced
  • a small bunch of water cress
  • 1/2 inch of red chilli – diced

Next choose any or all of the extra flavourings:

  • 1/2 tsp cayenne papper
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • pinch of sea salt
  • black pepper

Mix all of the ingredients together and store in the fridge for up to 5 days. This is such a fantastic energising summer dish (which I consume all year round with different veggies!) that is so flexible and never fails to wow. Best served nice and cold from the fridge.

The reason I call this live young is that the more vegetable options you include, the anti ageing and healing properties just increase.

Enjoy and feel wonderful x

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