No substitute

Sydney chef and cooking-show host HELEN TZOUGANATOS brings a Mediterranean flavour to gluten-free.

- HELEN TZOUGANATOS

Quinoa is a fantastic gluten-free substitute for bulgur wheat in this stunning Lebanese salad. While bulgur and quinoa may taste very similar in a salad mix, quinoa is lighter in texture and more nutrient-dense as it is a complete protein-containing all nine essential amino acids - and is high in fibre and antioxidants. Remember to rinse and cook your quinoa first and allow it to cool completely before mixing it with your veges and herbs (you don't want them to go soggy). This refreshing, healthy vegan salad is the perfect addition to any Mediterranean meal.

TABBOULEH WITH QUINOA

100g (½ cup) cooked and cooled white quinoa

1 bunch of flat-leaf parsley, leaves picked and finely chopped

large handful of mint leaves, finely chopped

5 spring onions, finely sliced

3 tomatoes, diced

1large Lebanese cucumber, diced

3 tbsp extra-virgin olive oil

3 tbsp freshly squeezed lemon juice

2 tsp sea-salt flakes

1/4 tsp freshly ground black pepper

Place the quinoa, herbs, spring onion, tomato and cucumber in a large bowl, then toss to combine. Add the oil, lemon juice, salt and pepper, then toss again. Taste and adjust the seasoning as required. Serve immediately.

Serves 6.