(approx. 5 GL per serving) Serves 4 as a side dish or snack
This delicious recipe is a variant of the traditional Middle Eastern tabbouleh. The quinoa makes this a gluten free choice and quinoa is a good protein source with good levels of magnesium.
Lift the flavours by adding plenty of the fresh parsley and mint.
It is perfect served with fish or meat as a side dish or could be a tasty vegetarian main dish with additional protein such as feta cheese or 2 hard boiled eggs. It can also be used as a fresh tasting summer snack.
180 gms quinoa 500ml veg stock
Pinch of saffron (optional) Large bunch of parsley, finely chopped
Large handful of mint, finely chopped
6 spring onions or a shallot finely sliced
1 tsp cumin
½ cucumber finely chopped
4 tomatoes roughly chopped
4 tbsp olive oil
Zest and juice of a lemon
Sea salt and black pepper to taste
Cook the quinoa with the veg stock and saffron – bring to the boil and simmer gently (covered) for 15 minutes.
Remove from the heat and allow to stand for 5 minutes to absorb the liquid and then fluff up with a fork.
Place all the ingredients in a large bowl and mix thoroughly
Season to taste.