quinoa tabbouleh


  • 1/2 cup red quinoa
  • 2 tablespoons lemon juice
  • 1 bunch flat leaf parsley
  • 3 green onions (scallions), finely sliced
  • 1/2 cup almonds

Bring a medium saucepan of salted water to the boil. Cook quinoa for 9 minutes or until cooked to your liking. Drain. Meanwhile for the dressing, combine lemon juice with 2 tablespoons extra virgin olive oil. Season.

Finely chop the parsley stalks and coarsley chop the leaves. Toss together the cooked quinoa, dressing, parsley, green onions and almonds. Season with a little extra pepper. Serves 2-3.

Source: Stone Soup


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