06/07/2024
We live/love eating & making this healthy quinoa version of a tabbouleh salad. I really recommend trying this version with dried sour cherries. I know they sound a bit obscure, but trust me, it’s worth seeking them out. I needn’t of doubted that my new local refill shop would stock them
Recipe for jewelled quinoa tabbouleh:
3 red or white onions - sliced and slowly sweated for 20+ mins in a healthy glug of EVOO. Then add 3 finely chopped garlic cloves and 1 heaped tsp cumin seed and continue to cook for another 5 + mins or so
In the meantime, wash & rinse 2 cups of green lentils and 1 cup of quinoa and boil
for around 25 mins (keep an eye on them so they don’t go mushy). When cooked, thoroughly rinse in cold water and leave to drain in a sieve
In a large salad bowl, mixed one bunch of chopped parsley, 1 bunch of mint, 1/2 cup dried cherries, 2tbs tahini, juice of 1 lime, 1 tbs of pomegranate molasses, large glug of EVOO & generous pinches of S&P.
Stir your onions into the lentil mix and then into your herby dressing. Check for seasoning (I find I always need a bit more with quinoa dishes). Top off with toasted flaked almonds and pomegranate seeds. This makes 6 good sized portions
