Quinoa tabbouleh

Given the concerns with gluten, let’s embrace some nutritious and delicious gluten-free grains. Think of buckwheat, millet, brown rice and quinoa.

Quinoa is high in protein, easy to digest, and simple to prepare.
The following recipe is one of my recent favourites, very quick to prepare and extremely flavoursome.

1 cup quinoa
1 cup dried chickpeas
Handful fresh bay leaves
1 bunch baby spinach, washed and dried
½ bunch each of coriander and mint
Juice and zest of 1 orange and 1 lemon
3 tablespoons extra virgin olive oil
Celtic salt
Freshly ground pepper
Organic dark tahini (optional)

• Rinse quinoa well. Cover in 1½ cups of water and bring to boil, reduce heat and simmer for 5 minutes, or until the grains are cooked through. Remove from heat and drain well.
• Boil the chickpeas with a few bay leaves until tender, and rinse well. Remove bay leaves.
• Mix with the cooled quinoa and chopped herbs.
• Mix oil, citrus juice and zest, Celtic salt and pepper, and mix thoroughly through the grains and legumes.
• Serve on a base of freshly washed spinach.
• A dollop of tahini adds extra dimension!

(Good luck Michele!)