Monday, 19 May 2008

Quinoa Tabbouleh

An ideal summery lunch, tabbouleh combines fresh flavours with wholegrains. Here, instead of bulgar wheat, I have used quinoa - a mix of both red and white quinoa.
Half cup quinoa
Half cup red quinoa
1 packet flat leaf parsley
1 packet mint
Half a cucumber
Cherry tomatoes
Handful pinenuts
Spring onions
Handful of pitted black olives
2 garlic cloves
juice of 2 lemons
olive oil
Cook the quinoa in boiling water for 20 minutes. Finely chop the parsley and mint. Peel and cube the cubumber, quarter the cherry tomatoes and thinly slice the spring onions and olives. Mix into the quinoa along with the pinenuts, crushed garlic cloves, lemon juice and a splash of olive oil.


Pestos said...

Blog is great! Feeling brave and going to try one of your recipes tomorrow..this one in fact! I've just bought some red quinoa and noticed that the cooking time is different (much longer at 20-25 mins instead of 10-15 mins for normal quinoa). What do you suggest?

Tessa said...

Hello lovely! Put the saucepan onto boil, add the red quinoa first and then chuck the white quinoa in 10 minutes later. I usually don't bother though and just cook both for about 20 minutes. I hope A enjoys this!