Gluten Free Quinoa Tabouli (Tabbouleh)
A delightful gluten free summer salad using our organic tri-coloured quinoa; a combination of red, black and white quinoa varieties. The Andean mix adds vibrancy, colour and flavour (as well as extra nutrition). And yes, it tastes as good as it looks.
1 1/2 cups tri-coloured quinoa (makes roughly 4 cups cooked – see instructions below)
1 red capsicum (diced)
2 celery sticks (diced)
1/4 cup pepitas
1/4 cup sunflower seeds
1 tablespoon black sesame seeds
1 cup fresh chopped coriander
1 1/2 cups fresh chopped parsley
Cracked pepper to taste
For the dressing:
1/4 cup lemon juice
1/2 teaspoon cracked black pepper
1 clove of garlic (crushed)
1/4 cup olive oil
1. Place all ingredients (minus the dressing component) together in a large bowl and stir until well mixed
2. Mix together the dressing ingredients and dress just before serving.
Try or as a side to lamb, chicken, fish or legumes.
Cooking your Quinoa: Follow the general rule 1 part quinoa to 1 & 1/4 parts water for 10 – 12 minutes or until the tail pops out of the quinoa grain. Try cooking with a pinch of fennel and celery seeds to enhance the earthy flavour.
Gluten Free | Dairy Free | Nut Free | Vegetarian | Vegan