From a magazine, quinoa tabbouleh, credit Darina Allen.

  • 225g red quinoa
  • 1/2 tsp salt
  • 350ml cold water
  • 25g flat-leaf parsley, chopped
  • 25g mint, chopped
  • seeds of 1 pomegranate
  • 110g spring onions, chopped
  • 75g pine nuts, toasted in a dry pan until lightly browned
  • 50g dried cranberries
  • 2 medium carrots, peeled and coarsely grated
  • 1.5 tsp ground cinnamon
  • 1 scant tsp allspice


  • 50ml extra virgin olive oil
  • juice of 1 lemon
  • 1 tsp honey
  • sea salt and black pepper

Rinse the quinoa in a sieve for 2-3 mins. Put the quinoa and salt in a saucepan and cover with the cold water. Bring to the boil, reduce the heat to very low and simmer for 12 minutes, covered, until the grains are tender. Remove the pan from the heat, and leave covered for another 10 minutes to steam, to fluff up the quinoa.

To make the dressing, mix the olive oil, lemon juice and honey, and season to taste.

To serve, mix the rest of the ingredients with the warm quinoa and pour over the dressing. Mix well and season with black pepper and more salt if required.