Name: Quinoa and Basil Pesto Tabbouleh
Prep time: 10 min
Cook time: 15 min
Yield: Makes 6
Cuisine: Mediterranean
Ingredients: 1 cup quinoa; 2 tomatoes, finely chopped; 1 Lebanese cucumber, seeds removed, chopped; 2 spring onions, sliced; 1 ¼ cups chopped fresh parsley; 1 handful mint leaves, chopped; 135 g tub Mediterranean Basil Pesto Chunky Dip; ¼ cup lemon juice; pomegranate seeds (optional)

Quinoa (kin-wah) is a gluten free grain which is becoming increasingly popular. Used here with Mediterranean Basil Pesto Chunky Dip, it's a clever twist on a classic Middle Eastern salad. Full of fresh flavours and great textures, it’s great served with grilled or barbecued meats.

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Makes 6

Prep Time 10 minutes

Cook Time 15 minutes

Easy

Ingredients

1 cup quinoa

2 tomatoes, finely chopped

1 Lebanese cucumber, seeds removed, chopped

2 spring onions, sliced

1 ¼ cups chopped fresh parsley

1 handful mint leaves, chopped

135 g tub Mediterranean Basil Pesto Chunky Dip

¼ cup lemon juice

pomegranate seeds (optional)

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

1. Prepare quinoa following the packet directions, set aside to cool.

Step 2

2. Place cooled quinoa in a bowl with the tomatoes, cucumber, spring onions, parsley and mint.

Step 3

3. Combine the Mediterranean Basil Pesto Chunky Dip with the lemon juice. Toss gently through the quinoa tabbouleh and season to taste. Pile onto a plate and garnish with pomegranate seeds if desired.