‘I’d rather have a cupboard full of herbs than a closet full of heals’
This is a beautiful dish using vibrant herbs to bring the dish to life. It is an old levantine dish, native to the middle east but widely eaten all over the world. I substituted the bulgar wheat here for quinoa on my husbands suggestion (Mr B also known as the reluctant foodie, is reluctant no more…)
Apart from cooking the quinoa, the rest of the prep is just chopping the vegetables and herbs. An easy quick after work recipe, good as lunch, dinner or a side to a summer BBQ.
Ingredients
- ½ cup quinoa
- ½ cup freshly squeezed lemon juice
- ¼ cup olive oil
- ¼ tsp. salt and pepper
- 1 cup parsley, chopped
- ½ cup mint, chopped
- ½ cup coriander, chopped
- 1 pint cherry tomatoes, quartered
- 1 English cucumber, diced
Method
- Bring one cup of water to the boil
- Meanwhile toast quinoa dry in a frying pan, till it gives off a toasty aroma
- Once toasted, pour the quinoa in the boiling water
- Turn down the heat and simmer until the water is absorbed
- Remove from heat and allow to cool
- Whisk together the olive oil, lemon juice, salt and pepper
- Combine the herbs, tomatoes, cucumbers and quinoa, mix and add dressing
