Quinoa tabouleh with pink grapefruit

Quinoa tabouleh with pink grapefruit

From
Harvest
Serves
4–6
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Bring 500 ml vegetable stock or water to the boil in a saucepan with 200 g quinoa and a pinch of salt. Cover and simmer over low heat for 15 minutes, or until all the liquid is absorbed. Rest, still covered, for 5 minutes, then spoon into a bowl and fluff with a fork. Remove the segments from 2 pink grapefruits, reserving the juice, and add the segments to the quinoa along with 60 g roasted sunflower kernels, 2 finely diced celery stalks, 50 g toasted almonds, 50 g toasted pistachios, 2 tablespoons chopped mint and a handful of flat-leaf parsley. Season well with salt and freshly ground black pepper, and drizzle with extra-virgin olive oil and 1 tablespoon reserved grapefruit juice. Toss to combine. Great with pan-fried fish.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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