Quinoa and pistachio tabouleh

What you’ll need:

1 cup white organic quinoa

1 continental cucumber, de-seeded and diced

½ bunch flat-leaf parsley, finely chopped

½ bunch mint, finely chopped

1 cup (100 grams) Sicilian green olives, pitted and roughly chopped

½ cup (65 grams) baby capers in brine, drained

4 spring onions, thinly sliced

150 gm (1 cup) pistachios, toasted, roughly chopped

Sea salt and freshly ground black pepper

Dressing

1 clove garlic, minced

Juice of 1 lemon

¼ cup extra-virgin olive oil

Sea salt and freshly ground black pepper

What to do:

In a medium saucepan cook the quinoa in salted boiling water for 10-12 minutes or until cooked, drain the quinoa in a fine sieve and push to squeeze out all excess water.

For the dressing, mix together the garlic, lemon juice and the oil, season with salt and pepper. Transfer the quinoa to a large bowl; add the dressing along with all the remaining salad ingredients, mix well, season with sea salt and freshly ground black pepper.

 

 

 

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