By Rosa Anderson - Jones
Needing some salad inspiration? This week we made a quinoa tabouli, which was eaten as both as a snack for lunch, but also with lamb kofta for dinner. This is such a simple recipe, and the quinoa gives the dish added protein, which keeps you fuller for longer! Quinoa has endless nutritional properties, which makes it a great swap from the traditional bulgur wheat.
When cooking your quinoa, make sure you wash it well in warm water before you cook it. This removes the bitter taste that the grain sometimes holds. It even helps if you rub the quinoa between your fingers to really wash it well.
Ingredients and method:
Cook your quinoa until fluffy, and then drain in a sieve until dry. Add a few handfuls of chopped parsley, a few sprigs of mint, tomatoes, a splash of olive oil, lemon juice, and salt and pepper to taste. I also added pomegranate seeds to this salad for an added crunch, and sweetness!