Spearmint-scented tabbouleh with vegetables

Spearmint-scented tabbouleh with vegetables



• 300 g quinoa (or bulgur wheat)
• 500 ml vegetable stock (1 Knorr Vegetable Stock Pot dissolved in 500 ml boiling water)
• 1 finely chopped spring onion
• 50 g grilled red Florina pepper cut into strips
• 8-10 small cherry tomatoes, halved
• 1½ tbsp finely chopped spearmint
• ½ tbsp finely chopped parsley
• 150 ml Altis extra virgin olive oil (classic)
• juice and zest of half a medium orange
• juice and zest of one lime
• salt and pepper


1. Put 500 ml water and the Knorr Vegetable Stock Pot in a pan and stir until it dissolves.
2. Add the quinoa and boil for about 18-20 minutes.
3. When the quinoa is ready, strain it and transfer to a deep bowl together with the other ingredients.
4. Toss lightly and serve on a platter or in a bowl.