Broccolini^® & Quinoa Tabouli

Ingredients

• 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
• salt & pepper

Method

1. Pour quinoa and water into a medium saucepan. Bring to a simmer over medium heat. Simmer for 8-10 minutes or until quinoa is just tender. Drain well. Spread onto a tray, set aside to cool.
2. Cook BroccoliniR 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 a paper towel. Finely chop then place in a large bowl.
3. Discard the seeds from the tomatoes and dice the flesh. Add to the BroccoliniR with the quinoa, Qukes®, parsley, mint and shallots. Stir to combine. Whisk the oil, lemon rind, juice, salt and pepper together. Pour over the tabouli, stir to combine. Serve.