Ingredients


For the salad

350g/12oz quinoa

400g/14oz tomatoes, halved, deseeded, diced

300g/10½oz fresh flatleaf parsley, leaves finely chopped

60g/2¼oz fresh mint leaves, finely chopped

2 scallions, trimmed, finely chopped (green only)

salt and freshly ground black pepper

For the dressing

8 tbsp extra virgin olive oil

4 tbsp lemon juice

1 tsp maple syrup

sea salt and freshly ground black pepper

To serve

3 tbsp black or white sesame seeds

handful goji berries





Method


Put the quinoa in a bowl and cover with approximately 700ml/1¼ pints cold water. Add a pinch of salt. Set aside to soak overnight (or for at least 8 hours).

Drain and rinse the quinoa well. Put the quinoa in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 10-12 minutes, or until tender. Remove from the heat and set aside to cool slightly for 5 minutes. Fluff with a fork to separate the grains.

Meanwhile, for the dressing, in a large bowl, whisk together all of the dressing ingredients until well combined. Add the tomatoes to the dressing, then stir in the herbs, scallions and quinoa. Season with salt and pepper.

Just before serving, heat a frying pan over a medium heat. Add the sesame seeds and dry-fry for 1-2 minutes, or until toasted and golden-brown, shaking the pan occasionally to prevent the seeds from burning. Remove from the pan and set aside. To serve, pile the tabbouleh on a platter, then sprinkle over the toasted sesame seeds and goji berries.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Quinoa goji tabbouleh
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