This salad recipe is a real crowd-pleaser and will go down a treat at Christmas lunches or dinners. With a red and green colour palette to boot, you’ll get extra brownie points for enhancing the table’s festive feel! Tabbouleh is traditionally made with bulgar wheat, but I’ve bucked tradition yet again and have used quinoa in my own variation of this popular Middle Eastern dish. It makes a great amount, so is ideal for Christmas gatherings & summer BBQ’s or you could halve the recipe if necessary (it works very well for work lunches the following day!) Wishing you all a Merry Christmas, full of feasts with family.
Gluten-free
Ingredients:
2 cups of quinoa, rinsed
2 cups of water
2 garlic cloves, peeled and chopped finely
1 cup of sun-dried tomatoes, sliced
½ cup of freshly chopped mint
½ cup of freshly chopped flat-leaf parsley
Juice of 1 lemon
Zest of 1 lemon
150g of toasted pine nuts
100g of rocket (as a base to serve on)
¼ cup of extra virgin olive oil
100g of feta cheese
Sea salt & cracked pepper, to taste
Method:
Nutritional Bite: Quinoa Quinoa (pronounced ‘keen-wah’) has a truly ancient origin, going back to the Inca civilization and is now known as a ‘super grain’ befitting its amazing nutrition profile. Quinoa is high in protein and one of the few plant foods that contains sufficient amounts of all 9 amino acids.
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