Quinoa Tabbouleh
Servings: 6 People
Ingredients
- 150 g White Quinoa
- 150 g Red Quinoa
- 20 Cherry Tomatoes , halved
- 2 Medium Cucumbers , roughly peeled, halved and quartered lengthwise and then sliced
- 2 Courgettes , not peeled, core/seeds removed with a spoon, halved and quartered lengthwise and then sliced
- 4 Radishes , not peeled, sliced and then cut in small bits
- 2 Green Long Horn Pepper , seeded, cut in strips and then cut in small bits
- 2 Red Long Horn Pepper , seeded, cut in strips and then cut in small bits
- 4 Scallions , halved lengthwise and then sliced
- 2 Avocados , halved and sliced,,
- 2 tbsp Pomegranate Seeds
- 3 tbsp Fresh Parsley , leaves picked and finely chopped
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
For the Dressing:
- 60 ml EVOO , Extra Virgin Olive Oil
- 25 ml Apple Cider Vinegar
- 15 ml Lemon juice
- 1 tbsp Dijon Mustard
- ½ tsp dry Thyme , not ground
- ½ tsp dry Coriander , ground
- 1 tbsp Honey
- ½ tsp Sea Salt
- ¼ tsp freshly ground Black Pepper
Instructions
- Place a medium size pot on high heat filled with water and lightly salted. Add the quinoa, bring to a boil, cover with the pots lid, reduce the heat and simmer for 12’. Ready when it changes texture. Don’t overcook them, you want them a bit crunchy. Take out of the pot and run through fine sieve to drain and keep aside to cool.
- We make the dressing by adding in a medium bowl all ingredients except of the oil. Then slowly pour the oil while whisking for a nice emulsification.
- To make the salad we combine in our serving bowl the cooled quinoa along with all the ingredients except of the avocado and the pomegranate seeds. Mix well and pour the dressing all-over. Season with the salt and pepper and add on top the avocado and the pomegranate seeds.