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Quinoa Goji Tabbouleh

A quick gluten-free salad packed with raw vegetables, healthy seeds, and wholesome grains, finished with toasted sesame seeds.

VegetarianGluten-FreeHealthySaladQuinoaSuperfood

Estimated Nutrition

Per Serving Total
Calories 312 kcals 2496 kcals
Carbohydrates 31 grams 248 grams
Fat 17 grams 136 grams
Protein 9 grams 72 grams
Cook Time
15 mins
Produces
8 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
60
ml
Lemon Juice
approx 4 tbsp
1
handful
Goji Berries
GrainsCereals
350
g
Quinoa
NutsSeeds
300
g
Flat leaf Parsley
leaves finely chopped
60
g
Mint
leaves finely chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
clove
Garlic
crushed
45
ml
Sesame Seeds
black or white, approx 3 tbsp
OilsFats
120
ml
Extra Virgin Olive Oil
approx 8 tbsp
Other
5
ml
Honey
preferably raw
Vegetables
400
g
Tomatoes
halved, deseeded, and diced
4
piece
Spring Onions
trimmed and finely chopped

Steps

  • Soak the quinoa in 700ml salted cold water for at least 8 hours.
  • Drain and rinse the quinoa before boiling in fresh water for 12 minutes.
  • Cool the quinoa for 5 minutes and fluff with a fork.
  • Whisk all dressing ingredients together in a large bowl.
  • Combine tomatoes, herbs, spring onions, and quinoa with the dressing and season.
  • Toast sesame seeds in a dry pan over medium heat for 2 minutes.
  • Platter the tabbouleh and garnish with toasted sesame seeds and goji berries.