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Quinoa and Basil Pesto Tabbouleh
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Quinoa and Basil Pesto Tabbouleh

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.

Makes 6
Prep Time 10 minutes
Cook Time 15 minutes
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

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
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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.
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Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup quinoa
2 tomatoes, finely chopped
1 L ebanese 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)
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