Herby quinoa tabouleh
We always love a zingy and herby quinoa tabouleh and never more so than when served along side slow roasted meats, particularly this sweet & spicy slow-roasted blade of mutton. This grain salad is brilliant with all BBQ’s, tagines and stews, and kebabs as well, and it can be made up to 6 hours ahead of time and served at room temperature.
Prep time: 20 mins
Cooking time: 18 mins
This recipe serves 4-6.
Ingredients.
200 g quinoa
50 g flat leaf parsley
50 g coriander
50 g mint
2 tbsp olive oil
1 lemon, juice & zest
flakey sea salt
Method.
Rinse the quinoa under running water.
Bring it to a gentle simmer in a saucepan of salted water for 15-18 minutes, or until the grain uncoils slightly. Drain through a sieve, and allow the steam to billow off and the grains to dry out.
Finely chop the herbs - be sure to include the stalks of parsley and coriander - then toss with the cooled quinoa along with some olive oil, seasoning, lemon juice and zest. Allow to sit for at least 1 hour before serving, and serve at room temperature. Flavour magic with slow-roasted blade of mutton!