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Quinoa Tabbouleh
We use quinoa instead of the classic bulgur wheat in this tabbouleh to increase the protein.
Ingredients
Ingredients
- tin of chickpeas, drained + rinsed
- rose harissa paste
- olive oil
- salt
- quinoa, drained + rinsed
- hot water
- fresh parsley, stalks removed + leaves finely chopped
- fresh mint, stalks removed + leaves finely chopped
- tomatoes, diced
- lemons, juice only
- almonds, roughly chopped
Method
- 1
Preheat the oven to 180°C fan / 400° F.
- 2
Add the chickpeas to a roasting tray along with the harissa paste, a drizzle of olive oil and a generous pinch of salt. Mix everything together and roast for 20 mins until the chickpeas begin to go crispy.
- 3
Transfer the quinoa to a saucepan along with the water. Bring it to a boil, then cover and simmer for 12-15 minutes or until the quinoa has cooked and there’s no moisture remaining. Then leave to cool completely.
- 4
Once the Quinoa has cooled add it to a mixing bowl along with the herbs, tomato, lemon juice, chickpeas, almonds, 2 tablespoons of olive oil and a good seasoning of salt. Finally, stir to combine.
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