Tabbouli Salad


  • ½ cup cooked quinoa or foxtail millet (kangni) or ¼ cup sesame seeds soaked in double the quantity of water for a few hours, drained and rinsed
  • ½ a white onion, finely chopped
  • 1 cup finely chopped fresh parsley
  • 1 tomato, finely chopped
  • ½ cup finely chopped mint leaves
  • Juice of 1 lemon
  • Unrefined salt to taste
  • Black pepper powder to taste


Place the quinoa /millets /soaked sesame seeds along with all the vegetables and herbs in a mixing bowl and mix well. Pour in the lemon juice and add the seasonings. Toss gently and serve.

Serves 3-4