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Quinoa Tabbouleh

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This tabbouleh makes a great lunch, dinner or side dish. It can be made in advance and stored in the fridge for a few days.
  • 225g red quinoa
  • 1/2 tsp salt
  • 350ml cold water
  • 25g chopped fresh leaf parsley
  • 1 pomegranate
  • 110g spring onion
  • 75g pine nuts, toasted
  • 50g dried cranberries
  • 2 medium carrots, grated
  • 1 1/2 tsp cinnamon
  • 1 tsp all spice

For the dressing:

  • 50ml olive oil
  • 1 lemon, juice
  • 1 tsp honey
  • pinch salt
  • pinch black pepper

Rinse the quinoa for 2-3 minutes to remove the natural coating they have.

Add the quinoa, salt and cold water to a pan and cover.

Bring to the boil then simmer for 10-12 minutes.

Remove from the heat and allow to steam for a further 10 minutes.

Prepare the other ingredients while the quinoa is cooking.

Make the dressing by mixing all the ingredients in a bowl or jar and seasoning to taste.

Transfer the quinoa to a large bowl, add the other ingredients and the dressing and mix well.

 

This recipe was first posted by Lily on Lily Pebbles and can be found here.

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