With summer approaching there is nothing like a big bunch of freshly picked parsley to make this delicious quinoa and strawberry tabouli, a lighter and fun twist to traditional tabouli recipes.
Quick, simple and bursting full of antioxidants, vitamins and minerals this bowl of super food has everything you need as a delicious lunch, or colourful side dish for a main meal.
Quinoa being a complete protein, contains all nine essential amino acids, parsley is high in vitamin A, C & K, plus tomatoes contain the antioxidant lycopene and vitamin A which amongst many health benefits promotes healthy skin.
I love to add a few strawberries for summery sweetness and pumpkin seeds for colour and crunch too.
Ingredients:
Half a cup (125 g) tri colour quinoa – rinse before cooking
4 tomatoes diced
3.5 cups fresh curly parsley finely chopped
2 tablespoons of freshly squeezed lemon juice
4 tablespoons of extra virgin olive oil
6 plump strawberries chopped
Qtr cup lightly toasted pumpkin seeds
Method
Cook the quinoa to packet instructions then set aside to cool
Pick a colourful serving bowl and add the parsley, tomatoes, lemon juice and oil and stir to combine
Add the quinoa and strawberries (saving a couple of pieces for the top) and gentle stir to combine, finish with scattering the pumpkin seeds and the rest of the strawberries.
Enjoy!
