Tag: Mint

Quinoa Tabbouleh

QUINOA TABOULEH

Quinoa is a great nutritious salad and a nice change to using Bulghur Wheat.

QUINOA TABOULEH

The secret to cooking Quinoa is to soak it in Hot water for 5 plus minutes. Then rinse in cold water until the water coming from the Quinoa is clear. Now cook as you would rice. 1 cup quinoa will expand to 3 cups when cooked.

  • 250 ml Quinoa (Mix White and Red)
  • 500 ml Water
  • 3 Large Tomatoes (chopped)
  • 250 ml Red Pepper (chopped)
  • 125 ml Green Cucumber (chopped)
  • 125 ml Spring Onions (chopped)
  • 20 ml Cold Pressed Olive Oil
  • 125 ml Fresh Parsley (chopped)
  • 65 ml Fresh Mint (chopped)
  • 1 Medium Avocado (chopped)
  • 1 Medium Lemon (Juiced)
  1. When the Quinoa has absorbed all the water it is ready.
  2. Combine all the ingredients together with the Quinoa.
  3. Garnish with some of the Parsley.
    Can be served hot or cold.
  4. Can be served hot or cold.

Minted Bean Salad

MINTED BEAN SALAD

MINTED BEAN SALAD

This is an excellent salad when green beans are plentiful. It is quick to prepare and keeps well in the fridge.

  • 1 Medium Green Cucumber
  • 1 Red Capsicum
  • 250 Grams Beans (Green or Mixed)
  • 1 Bunch Mint
  • 2 Lemons – Juiced
  • 5 ml Raw Sugar
  • 125 ml Flaxseed Oil
  • Salt and Pepper to taste
  1. Cook Beans, then plunge into cold water, drain and dry.
  2. Mix all ingredients together and serve.
Great on its own or serviced with Red Cabbage Salad.