Cherry & quinoa ‘tabbouleh’ with goat’s cheese
Cherry & quinoa ‘tabbouleh’ with goat’s cheese
50 minutes
Prep Time30 minutes
Cook Time20 minutes
Serves4
Add Review
Login to add review
Ingredients
Method
1
Put the quinoa in a saucepan with 450ml water, bring to the boil, then simmer for 15-20 minutes until cooked and the water has been absorbed. Remove from the heat and stir in the spices with 2 tbsp olive oil; season. Set aside and leave to cool.
2
Once cool, stir in the lemon juice, most of the cherries, the chopped herbs and the salad onions; season. Transfer to a large platter and dot with the goat’s cheese and remaining cherries. Drizzle with the remaining 2 tbsp olive oil and scatter with the lemon zest and reserved herbs.
