Quinoa Tabbouleh with Cranberries, seeds and nuts


Serves 6

1 cup  white quinoa seeds, rinsed

¼ cup sesame seeds, toasted

¼ cup walnuts, chopped

½ cup slivered almonds, toasted

¼ cup pepita seeds

½ cup currants

¼ cup sunflower seeds, toasted

½ cup dried cranberries

½ bunch flat leaf parsley, leaves chopped

½ bunch mint, leaves chopped

½ bunch coriander, leaves chopped


½ cup olive oil

¼ cup fresh lemon juice

1 Tablespoon honey

Pinch sea salt flakes

Pinch white ground pepper

Recipe By Courtney Roulston

Recipe By Courtney Roulston





Place the quinoa in a pot, cover with 1 cup cold water and place on a medium heat. Bring up to the simmer and cook uncovered for 5 minutes, or until the liquid has been absorbed. Cover and leave on a very low temperature for a further 5 minutes for the quinoa to cook through. Remove from the heat and cool on a flat tray before use.

Meanwhile, place all the dressing ingredients in a small bowl, whisk and set aside.

In a large bowl, place the cooled quinoa, sesame seeds, walnuts, almonds, pepita seeds, currants, sunflower seeds, cranberries, parsley, mint, and coriander.

Gently mix then pour over the dressing, and toss to coat. Serve within a few hours once dressed. Enjoy!

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