Herby Quinoa Tabbouleh

Recipe:

HERBY QUINOA
TABBOULEH

PLANT-BASED | GLUTEN FREE

Total time: 30mins
Serves: 4

This is a great way to add a lot of flavour to quinoa to serve in place of plain grains. This goes well in a mezze-style salad bowl with houmous, fresh tomatoes and falafel!

---

INGREDIENTS

• 1 cup uncooked quinoa

• 2 cups water

• 1 large pinch salt

• 4 spring onions

• 1 bag kale (or 6 large stems)

• 1 bunch coriander

• 1 bunch mint

• 1 lemon

• Olive oil

• 1 tbsp sea salt

  
  Optional extras: chopped tomatoes, chopped cucumber, parsley, a drizzle of pomegranate molasses

METHOD

1. Add the quinoa to a pan with 2 cups boiling water and 1/2 tsp salt. Cook with the lid on over a low heat until the water evaporates (around 15-20mins), then remove from the heat, stir with a fork and let it sit with the lid on for a further 10-15mins.

2. Slice your spring onion, coriander and mint. Thinly slice your kale (stalks removed) or add it to a food precessor and let it do the hard work for you. Add everything to a bowl.

4. Add the juice from the lemon and the cooked quinoa to the kale mix. Add a generous drizzle of oil and salt to taste. Mix everything together to finish.