Tabbouleh

171

Ingredients:

• Quinoa – 175 gms
• Water – 600 ml
• Vine-Ripened Cherry Tomatoes – 10, deseeded and halved
• Cucumber – 3 inch piece, diced
• Spring Onions – 3, finely chopped
• Juice of 1/2 Lemon
• Extra Virgin Olive Oil – 2 tblsp
• Fresh Mint – 4 tblsp, chopped
• Coriander – 4 tblsp, chopped
• Fresh Flat-Leaf Parsley – 4 tblsp, chopped
• Salt and Pepper

Method:

1. Put the quinoa into a medium size saucepan and cover with the water.
2. Bring to the boil, then reduce the heat, cover and simmer over a low heat for 15 minutes.
3. Drain if necessary.
4. Leave the quinoa to cool slightly before combining with the remaining ingredients in a salad bowl.
5. Adjust the seasoning to taste before serving.