Quinoa Goji Tabbouleh
This refreshing tabbouleh recipe combines fluffy quinoa with a vibrant mix of tomatoes, fresh herbs, and spring onions, all tossed in a zesty homemade dressing. Topped with crunchy toasted sesame seeds and sweet goji berries, this dish is a delightful balance of flavors and textures perfect for a light and nutritious meal.
— Constant Cookbook
Ingredients
- 350g/12oz quinoa
- 400g/14oz tomatoes
- 300g/10½oz fresh flatleaf parsley
- 60g/2¼oz fresh mint
- 4 spring onions
- salt and freshly ground black pepper
- 8 tbsp extra virgin olive oil
- 4 tbsp lemon juice
- 1 garlic
- 1 tsp honeyhoney
- and freshly ground sea saltblack pepper
- 3 tbsp black or white sesame seeds
- handful goji berries
Instructions
- Put the quinoa in a bowl and cover with approximately 700ml/1¼ pints cold water. Add a pinch of salt. Set aside to soak overnight (or for at least 8 hours).
- Drain and rinse the quinoa well. Put the quinoa in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 10-12 minutes, or until tender. Remove from the heat and set aside to cool slightly for 5 minutes. Fluff with a fork to separate the grains.
- Meanwhile, for the dressing, in a large bowl, whisk together all of the dressing ingredients until well combined.
- Add the tomatoes to the dressing, then stir in the herbs, spring onions and quinoa. Season with salt and pepper.
- Just before serving, heat a frying pan over a medium heat. Add the sesame seeds and dry-fry for 1-2 minutes, or until toasted and golden-brown, shaking the pan occasionally to prevent the seeds from burning. Remove from the pan and set aside.
- To serve, pile the tabbouleh on a platter, then sprinkle over the toasted sesame seeds and goji berries.
Cook Time
30M
Yield
Serves 8
Nutrition
- Calories: 312kcal
- Carbohydrate Content: 31g
- Fat Content: 17g
- Fiber Content: 4g
- Protein Content: 9g
- Saturated Fat Content: 3g
- Sugar Content: 10g
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