Organic Shop in Christchurch

Quinoa Tabouli

1 cup water
½ cup quinoa
3 medium ripe tomatoes
1 cup parsley
1 cup scallions/spring onions
1/3 cup freshly squeezed lemon juice
1/3 cup safflower oil
2 tbsp fresh mint
salt to taste

Pour water into a saucepan. Add quinoa and bring to boil. Reduce heat to a simmer, cover. Cook for 10 to 15 minutes, or until all water has been absorbed. While quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, oil, and mint to tomato mixture. Stir in cooked quinoa and salt. Mix well. Let tabouli sit in the refrigerator for a day to blend flavours. Tabouli is traditionally served at room temperature. Serves 1.

Print Email

Piko Wholefoods 229 Kilmore Street Christchurch - phone: (03) 366 8116 . email: -