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Cherry & quinoa 'tabbouleh' with goat's cheese

Cherry & quinoa 'tabbouleh' with goat's cheese

In this Lucas Hollweg recipe, quinoa plays the role filled by bulgur wheat in a traditional tabbouleh. The cherries add juiciness and the goat’s cheese a creamy tang. Cherries take a while to stone, but it's worth it!

4.5 out of 5 stars(7) Rate this recipe
Gluten freeVegetarianHealthySource of protein
  • Serves4
  • CourseMain meal
  • Prepare30 mins
  • Cook20 mins
  • Total time50 mins
  • Pluscooling

Ingredients

  • 150g quinoa, rinsed
  • 1½ tsp ground allspice
  • 1½ tsp ground cumin
  • 4 tbsp extra virgin olive oil
  • 1 unwaxed lemon, zest and juice
  • 400g cherries, pitted and halved
  • 2 x 25g packs flat leaf parsley, a few leaves reserved, remaining leaves roughly chopped
  • 25g pack mint, a few leaves reserved, remaining leaves roughly chopped
  • 4 salad onions, thinly sliced
  • 125g log soft goat's cheese (rindless)

Method

  1. Put the quinoa in a saucepan with 450ml water, bring to the boil, then simmer for 15-20 minutes until cooked and the water has been absorbed. Remove from the heat and stir in the spices with 2 tbsp olive oil; season. Set aside and leave to cool.

  2. Once cool, stir in the lemon juice, most of the cherries, the chopped herbs and the salad onions; season. Transfer to a large platter and dot with the goat’s cheese and remaining cherries. Drizzle with the remaining 2 tbsp olive oil and scatter with the lemon zest and reserved herbs.

And to drink...

Alaina Rosé Laurent Miquel, a fresh and delicate pink rosé with subtle fruit flavours.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,796kJ/ 430kcals

Fat

24g

Saturated Fat

7.4g

Carbohydrates

36g

Sugars

13g

Fibre

5.6g

Protein

13g

Salt

0.5g

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