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[5 ingredients | 10 minutes]
quinoa tabbouleh
From Stonesoup
serves 2-3
I’ve been having a heap of fun exploring the mulit-coloured world of quinoa. I’d be hard pressed to pick my favourite between red, black and good old white. Today I’ve used red for the photo but any quinoa would work well.
If you haven’t cooked with quinoa before, have a look at the post I wrote on 12 things you should know about quinoa.
To fit into my self-imposed 10 minute time limit the quinoa is cooked until al dente, which I quite like. If you prefer a softer texture, by all means cook it for a few more minutes.
This makes a great vegan lunch for 2 or you can use it as a side salad anywhere that you’d use normal tabbouleh. We used it in falaffel rolls recently with hummus – seriously good.
1/2 cup quinoa
2 tablespoons lemon juice
1 bunch flat leaf parsley
3 green onions (scallions), finely sliced
1/2 cup almonds
Bring a medium saucepan of salted water to the boil. Cook quinoa for 9 minutes or until cooked to your liking. Drain.
Meanwhile for the dressing, combine lemon juice with 2 tablespoons extra virgin olive oil. Season.
Finely chop the parsley stalks and coarsley chop the leaves.
Toss together the cooked quinoa, dressing, parsley, green onions and almonds. Season with a little extra pepper.
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