Quinoa tabouleh

Serves:

Serves 6-8

Ingredients

• 1/3 cup (60g) quinoa
• 2/3 cup (150ml) stock
• 1 1/2 cups parsley, chopped
• 1/2 cup mint, finely sliced
• 2 medium tomatoes
• 1/2 small red onion, finely chopped
• 1 tbsp extra virgin olive oil
• 1/4 cup (60ml) lemon juice

Method

Place quinoa and stock into a medium saucepan and bring to the boil.

Reduce heat to a simmer, cover and cook for 15 minutes until quinoa is cooked.

Allow quinoa to sit for 5 minutes before fluffing up with a fork and allowing to cool.

Combine cooled quinoa with all remaining ingredients.

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Serving Suggestions

Note

• Quinoa is a nutritional powerhouse, high in protein, iron, fibre, vitamins B6 and B12 and minerals such as manganese, tryptophan and magnesium. It’s also a phytonutrient-rich antioxidant and anti-inflammatory.
• This salad is made in minutes if you’ve already got some cooked quinoa in the fridge. I keep some in an airtight container for this and other salads, or as a mucho-healthy covering for oven baked calamari or chicken nuggets.
• Don’t just have this tabouleh as a side, it’s fantastic in sandwiches too with a little lean chicken or left-overs from the barbecue.
• This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.