Super speedy lime and mint tabouleh
by Michael Jolliffe
Time to Prepare: 20mins
2 large carrots, julienned (chopped thinly)
1 large sweet red pepper, diced
1 large spring onion, chopped into 1cm pieces
4 mint leaves, shredded
½ tsp cumin
- Pour the quinoa into a saucepan, add 200ml of water and bring to the boil. Add the cumin to the water. Simmer for 15-20mins.
- While the quinoa is cooking, mix the julienned carrots, diced pepper and shredded mint leaves and spring onion to a salad bowl.
- When the quinoa is cooked, drain any excess water and return to the pan. Add the salad mix to the quinoa and fold together, drizzle with the juice of both limes.
- Serve with a good slosh of extra virgin olive oil and a dash of cracked black pepper.