Quinoa tabbouleh with parsley and mint

Ingredients

For 1 serving

• Quinoa50 g
• Parsley50 g
• Mint9 g
• Tomatoes140 g
• Spring onions18 g
• Extra virgin olive oil2 teaspoons
• Lemon juiceto taste
• Saltto taste

In season: June – September

Method

1. Rinse the quinoa in a fine sieve under running water to remove its bitterness; put it in a small pan with twice its volume of water and a pinch of salt.
2. Bring to the boil, turn the heat to low, cover and cook for 15 minutes until the water is absorbed and the grains show their little spiral tails; spread it on a plate to cool.
3. Meanwhile wash and thoroughly dry the parsley and mint, discard the tough stalks and chop finely; slice the spring onions thinly.
4. Wash the tomatoes, remove the wettest seeds and dice them into roughly 1 cm cubes.
5. In a bowl, mix the cooled quinoa with the herbs, spring onions and tomatoes; dress with olive oil, lemon juice and salt and toss well.