Special Diet

Herby Quinoa Taboulleh with Olives and Cucumber

cook 30 mins
  • 1 cucumber, peeled, halved, deseeded and thinly sliced
  • 1 red onion, thinly sliced
  • juice of 1 lemon
  • juice of 1/2 an orange
  • 200 g (7 oz) quinoa
  • 600 ml (1 pint) vegetable stock
  • 1 tablespoon olive oil
  • 4 tablespoons each of chopped coriander, mint and parsley
  • 100 g (3 1/2 oz) green olives, pitted
  • 100 g (3 1/2 oz) mild Peppadew peppers, drained and roughly chopped
  • salt and pepper
  • Place the cucumber and red onion in a bowl, season well and pour over the lemon and orange juices. Cover and set aside.
  • Rinse the quinoa thoroughly under cold water in a sieve. Drain and place in a heavy-based saucepan over a medium heat. Cook, stirring continuously, for 3–4 minutes or until the grains separate and begin to brown.
  • Add the stock and bring to the boil, stirring continuously. Reduce the heat and cook for 15 minutes, or until the liquid is absorbed. Transfer to a wide serving bowl and drizzle over the olive oil.
  • Spoon over the cucumber and red onion mixture with its juices and stir in the chopped herbs, olives and Peppadew peppers.
  • Check seasoning, toss to mix well and serve.
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