Quinoa Tabouli

Quinoa Tabouli

Quinoa Tabouli


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SERVES: 6
INGREDIENTS:
  • 1 cup Quinoa

    3 cup water

    2 bunches of flat leaf parsley

    4 tomatoes, chopped into 1 cm cubes

    1 red onion, finely chopped

    juice of 1 lemon

    2 tbsp olive oil

    salt and pepper


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Prep TIME: 45
Method:

Cook the quinoa. The best thing to know about quinoa is 1:3 Ratio, 1 cup of quinoa to 3cups of water. Place the water and quinoa in a small saucepan. Bring to the boil, then reduce to a simmer for 20mins or until all of the water is absorbed. Remove from heat and run a fork through the quinoa to fluff it up. Allow to cool completely.

Meanwhile, remove the stalks from the parsley, keep for use in other recipes. Then finely chop the leaves. Chop the tomato and red onion.

Mix the parsley, tomato and red onion through the quinoa. Drizzle with oil and lemon juice, salt and pepper. Then mix with spoons – or with your hands.

Enjoy!

This is a delicious side for your Christmas lunch or work lunches.

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Love this recipe? Leave a comment below! Here is another recipe you may love:

Charred Asparagus and Mango Salad

Charred Asparagus and Mango Salad

 

Charred Asparagus and Mango Salad


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SERVES: 4
INGREDIENTS:
  • 2 mango cheeks

  • 1 avocado

  •  

    1 bunch asparagus (about 12 stalks)

  • 200g Rocket
  • 1/4 cup Walnuts, Roughly Chopped
  • 1tbsp balsamic glaze

     


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Prep TIME: 15mins
Method:

Brush oil over the asparagus. Then in a hot skillet cook the asparagus on high for 3mins, turn them over and cook for another 3mins until the asparagus starts to char. Remove from heat.

Prepare the mango cheeks by peeling them, and then slicing thinly longways. Remove the avocado skin and seed then slice longways.

Place the rocket on a large plate. Top with avocado and mango, then layer on the asparagus. Sprinkle on walnuts and drizzle on balsamic glaze to finish.

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