Otherwise known as 'Tabbouleh', this middle eastern salad is packed with curly parsley and citrus flavours on a bed of quinoa - making it a filling and zesty lunchtime option.
Cook the quinoa according to the package instructions. Let cool completely.
Chop the tomatoes finely, and mince the parsley very finely. Mix together in a large mixing bowl.
Rinse the beans and add to the large bowl, followed by the finely diced onions, minced garlic, lemon juice, white vinegar, garlic powder, ground coriander, salt and pepper.
Add in the cooked and cooled quinoa and mix well. Refrigerate at least 2 hours before serving.
This recipe tastes even better after staying in the fridge overnight!