A delicious and easy salad featuring fresh seasonal herbs. Swap the bulgur wheat for gluten-free, nutrient-packed Kiwi Quinoa!
1 1⁄2 cups Kiwi Quinoa, uncooked
1 1⁄2 cups of fresh herbs
(parsley, mint and/or coriander)
1/2 small red onion or 2 spring
onions, finely chopped
Juice of 2 lemons
1/3 cup extra virgin olive oil
Salt and pepper to taste
Rinse 11⁄2 cups of Kiwi Quinoa and place in a saucepan with 7 cups of water. Cover with a lid and bring to the boil. Reduce heat to a simmer for approximately 20 minutes or until the tails of the quinoa release. Strain excess water and allow to cool.
In a smaller bowl, combine the freshly chopped herbs, red onion and lemon
juice – allow to marinate for 5 minutes then add the olive oil. Combine the herb mixture and the Kiwi Quinoa and toss to combine.
Season with salt and pepper to taste (add additional lemon juice or olive oil
if needed). It will keep for 2 to 3 days in the fridge.
Recipe from the Kiwi Quinoa