Split Pea Quinoa Tabbouleh Salad
Split Pea Quinoa Tabbouleh Salad with apple cider vinegar (ACV) is a gut-friendly recipe using Live Original ACV.
Serves
4 people
Prep time
5 minutes
Cook time
15 minutes
Ingedients
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2 handfuls cooked split peas, brown/green/puy lentils
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2 handfuls cooked quinoa, rice, chickpeas or beans
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4 mixed handfuls herbs & salad (e.g. parsley, mint, rocket, spinach, lettuce, spring onions)
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2 tomatoes or peppers, fresh or roasted
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Handful of olives, roughly torn
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½ cucumber, diced
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Handful of raisins, dried fruit, or chopped apple
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3 tbsp Willy’s Apple Cider Vinegar
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6 tbsp extra virgin olive oil
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Sea salt & pepper, to taste
Method
Cook quinoa, lentils, or split peas if needed, or use leftovers. Cool completely.
Chop herbs, salad, cucumber, and tomatoes/peppers.
Toss everything together on a large platter with Willy’s ACV, olive oil, salt, and pepper.
Serve fresh and enjoy.
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