A refreshing twist on the classic Middle Eastern salad, this tabbouleh uses a mix of red and white quinoa for extra texture and protein. Juicy tomatoes, sweet paprika, and fresh mint give it a vibrant flavour, while baobab powder in the dressing adds a bright citrusy lift. Perfect as a light lunch or a side to grilled dishes.

Ingredients:

• 150g red quinoa, rinsed
• 150g white quinoa, rinsed
• 400ml water or vegetable stock
• 250g cherry tomatoes, diced
• 1 red capsicum, finely diced
• 1 cucumber, deseeded and diced
• 4 spring onions, finely sliced
• 1 large handful of fresh parsley, finely chopped
• 1 large handful of fresh mint, finely chopped

Dressing:

• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 tsp paprika
• 1.5 Tbsp Organic Baobab Powder
• Salt and pepper, to taste

Method:

Place the red and white quinoa in a saucepan with the water or vegetable stock. Bring to the boil, then reduce the heat and simmer for 15-18 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside to cool.

In a large mixing bowl, combine the cooled quinoa with cherry tomatoes, capsicum, cucumber, spring onions, parsley, and mint.

In a small jug, whisk together the olive oil, lemon juice, Organic Baobab Powder, paprika, salt, and pepper until smooth. Pour the dressing over the salad and toss gently to combine. Adjust seasoning to taste and refrigerate for at least 20 minutes before serving to allow the flavours to meld.

Serve chilled as a refreshing main or side dish- light, zesty, and packed with nutrition.