recipe-lr_broccolini_qukes_dvr-truss-tomatoes_quinoa-tabouli_janelle-bloom_2016_1

Recipe

Broccolini® & Quinoa Tabouli

4-6
Serves
15 MINS
Prep Time
12 MINS
Cook Time
10
Ingredients
Ingredients
Method
  • 1 bunch Broccolini®
  • 3 Qukes® Baby Cucumbers, chopped
  • 3/4 cup white quinoa, rinsed
  • 1 1/2 cups water
  • 3 vine-ripened tomatoes, quartered
  • 1 cup firmly packed flat leaf parsley leaves, chopped
  • 1 cup firmly packed mint leaves, chopped
  • 4 green shallots, finely chopped
  • 1/4 cup extra virgin olive oil
  • 1 lemon, rind finely grated, juiced
  1. Pour quinoa and water into a medium saucepan. Bring to a simmer over medium heat. Simmer 8-10 minutes or until quinoa is just tender. Drain well. Spread onto a tray, set aside to cool.
  2. Cook Broccolini® in a medium saucepan of boiling salted water for 2 minutes until bright green and just tender. Drain. Refresh in a bowl of iced water. Drain again. Pat dry with paper towel. Finely chop then place in a large bowl.
  3. Discard the seeds from the tomatoes. Dice the flesh. Add to the Broccolini® with the quinoa, Qukes®, parsley, mint and shallots. Stir to combine.
  4. Whisk the oil, lemon rind, juice and salt and pepper together. Pour over the tabouli, stir to combine. Serve.