Kiwi Quinoa | Quinoa Tabbouleh
At Kiwi Quinoa we are proud to call ourselves the only producers of quinoa in the country.
Kiwi Quinoa, New Zealand Grown Quinoa, Quinoa, Super Food, Amino Acids, Healthy Eating, Clean Eating, New Zealand Made, Dan Cottrell, Jacqui Cottrell, New Zealand Agriculture, Farming, Quinoa Cropping, Quinoa Crop, Taihape Farmers, New Zealand, Central Plateau, Mother Grain, Gluten Free, Complete Protein, Rich in Antioxidants, Rich in Minerals, Low GI
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Quinoa Tabbouleh

As a family, we love our greens. However, as winter arrives green salads can really lose their appeal when you’re wanting something a little more hearty but still with the greens! Well here it is. It's really easy and again uses fresh herbs that seem to be prolific in the herb garden over winter – parsley and mint (you can also use coriander).

Ingredients

3 cups cooked quinoa, rinsed and well strained
1½ cups of fresh herbs (parsley, mint or coriander)
½ small red onion, finely chopped
Juice of 2 lemons
1/3 cup Olive Oil
Salt and Pepper

Method

Put the three cups of cooked quinoa into a salad bowl. In a smaller bowl, combine the freshly chopped herbs, red onion and lemon juice – allow to marinate for 5 minutes then add the olive oil. Combine the herb mixture into the quinoa and toss to combine. Season with salt and pepper.
Serves four to six.

Category
Lunch ideas, Vegetarian