Ingredients
Equipment
Method
To prepare the tabbouleh
- Assemble and wash all ingredients.
- Cut the tomato and cucumber into small dice, add a pinch of salt and leave for 10 minutes to marinade.
- Wash and finely chop the parsley and mint.
- Blanch and refresh the green beans - cut into small rounds.
- Finely chop the red onion.
- Drain the tomato and cucumber by setting it on a strainer to release excess liquid.
Cook the quinoa
- Wash quinoa and strain.
- Add the quinoa to saucepan with some salt and cook out on a gentle simmer for 15 minutes.
- When cooked - transfer to strainer to drain, pour over some boiling water to rinse the starch.
- Allow to cool.
For the vinaigrette
- Crush the garlic cloves.
- Add the olive oil, lime juice, crushed garlic, salt and pepper to bowl - Mix and set aside.
To finish tabbouleh
- Add all the ingredients to a large mixing bowl.
- Season with the vinaigrette - mix well and check seasoning.
- Add more vinaigrette, salt or pepper if needs be.
- Serve quinoa tabbouleh in a bowl, garnish with some sunflower seeds and fresh parsley.
