Avocado Tabouleh

A great and filling accompaniment to many main dishes.
50 g red quinoa, rinsed
1 large avocado, diced
1/2 Lebanese cucumber, diced
2 tomatoes, finely diced
2 bunches of parsley, chopped
1 handful of mint, chopped
2 coriander leaves, chopped
1 Tblsp sesame seeds, toasted
1 Tblsp lemon juice
Place the quinoa in a saucepan with 160 ml of water and bring to the boil. Simmer covered for 10 minutes until all the water is absorbed. Allow to cool.
Combine all the ingredients together in a bowl.
Serves 4 people.
May be served as a salad with button mushrooms chopped , 1 red apple chopped and sprinkled with pine nuts. To moisten add 1 Tblsp cider vinegar and 2 Tblsp olive oil, well mixed.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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