Quinoa Coriander and Mint Tabouleh
We spent half term in Egypt. It was AMAZING both in Cairo and Luxor. I couldn’t recommend it more and staying in a hotel full of archeologists in the Valley of the Kings was one of the highlights. In said hotel, we had Tabouleh, or rather I watched my husband eat what I couldn’t because it was made the couscous. So today I created my version and how happy I am, though sadly not in Egypt any more.
I did not weigh the quinoa so am giving you this in tbsp. But just use your common sense and add as much as you could like.
INGREDIENTS
8 tbsp cooked quinoa
100g fresh mint
100g fresh coriander or parsley
4 tbsp pomegranate seeds
Juice of half a lemon
Dressing
1 tbsp coconut sugar
2 tbsp olive or rapeseed oil
Juice of half a lime
2 tsp pomegranate molasses
100ml gluten free soya sauce
40ml rice wine vinegar
Chop the herbs and mix in with the other ingredients
Put the dressing ingredients in a jar and shake
Mix 3 tbsp of the dressing with the salad (The dressing will keep for later use on fish, meat, vegetables or salad)
Present the salad with a little more dressing drizzled over and around it, a sprig of mint and a few more pomegranate seeds
Serve with the option to add more dressing
