We are always coming up with ways to use more tahini, lemon and fresh herbs in our recipes. This is our version of tabouleh, a classic dish made with earthy parsley, refreshing mint, and chewy bulgur wheat.

Recipe adapted from The Living Kitchen, Robinson £18.99

In a small pot, combine the quinoa and water. Bring to a boil and then reduce the heat to low. Cover and simmer for15 minutes.
Meanwhile, toss the parsley, mint, tomatoes and cucumber in a large bowl.
Once the quinoa is cooked, it should be fluffy and all the water will be absorbed. Take it off the heat and let it cool. You can put it in the fridge for 5 minutes to cool it down quickly.
Toss the quinoa with the vegetables, lemon juice, olive oil salt and pepper.
To make the dressing, whisk all the ingredients together until blended. If it’s too thick, add a little water until it reaches your desired consistency.
Drizzle 2–4 tablespoons of the dressing over each serving, or more if you prefer.
The leftovers will keep in an airtight container in the fridge for up to 4 days; leftover dressing will keep for 5 days. You can use a food processor to chop all the veggies if you’re low on energy and want to save time.

Nutrition note: The fresh herbs in the this recpie will give your immune system extra support, and they’ll help digestion. Parsley contains antioxidants that protect your cells from carcinogens.

Ingredients

Name: Quinoa Tabbouleh
Ingredients: 85g quinoa 250ml water 50g finely chopped flat-leaf parsley 12g finely chopped fresh mint 150g halved cherry tomatoes 150g finely diced cucumber 4 tbsp fresh lemon juice 2 tbsp extra-virgin olive oil ½ tsp sea salt and pepper Tahini lemon zest Dressing 1 small garlic clove, minced 55g tahini 3 tbsp extra-virgin olive oil 2 tbsp fresh lemon juice ¼ tsp sea salt

85g quinoa

250ml water

50g finely chopped flat-leaf parsley

12g finely chopped fresh mint

150g halved cherry tomatoes

150g finely diced cucumber

4 tbsp fresh lemon juice

2 tbsp extra-virgin olive oil

½ tsp sea salt and pepper

Tahini lemon zest Dressing

1 small garlic clove, minced

55g tahini

3 tbsp extra-virgin olive oil

2 tbsp fresh lemon juice

¼ tsp sea salt