Quinoa Tabbouleh
Quinoa Tabbouleh

Ingredients

Method

  • 350g quinoa
  • 400g tomatoes, diced
  • 300g parsley, chopped
  • 60g mint, chopped
  • 4 spring onions, chopped
  • Salt and pepper
  • 8 tbsp olive oil
  • 4 tbsp lemon juice
  • 1 crushed garlic clove
  • 1 tsp honey
  • Salt and pepper
  • Cover the quinoa with 700ml cold water and some salt. Allow to soak overnight. The next day, drain and rinse the quinoa, then put in a saucepan, cover with water, and simmer for 12 minutes or until tender. Fluff with a fork.
  • Make the dressing by combining all of the dressing ingredients. Add the tomatoes to the dressing, followed by the herbs, spring onions, and quinoa. Season well, and serve.
30 mins
8 serving
This recipe pairs perfectly with the Unusual Suspects Vermentino/Sav 2019 from Frankland River, Australia.

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