Quinoa Tabbouleh
[Vegan]

To Prepare the Tabbouleh:

1. Assemble and wash all ingredients.
2. Cut the tomato and cucumber into small dice, add a pinch of salt and leave for 10 minutes to marinade.
3. Wash and finely chop the parsley and mint.
4. Blanch and refresh the green beans - cut into small rounds.
5. Finely chop the red onion.
6. Drain the tomato and cucumber by setting it on a strainer to release excess liquid.

To Cook the Quinoa:

1. Wash quinoa and strain.
2. Add the quinoa to saucepan with some salt and cook out on a gentle simmer for 15 minutes.
3. When cooked - transfer to strainer to drain, pour over some boiling water to rinse the starch.
4. Allow to cool.

For the Vinaigrette:

1. Crush the garlic cloves.
2. Add the olive oil, lime juice, crushed garlic, salt and pepper to bowl - Mix and set aside.

To Finish the Tabbouleh:

1. Add all the ingredients to a large mixing bowl.
2. Season with the vinaigrette - mix well and check seasoning.
3. Add more vinaigrette, salt or pepper if needs be.
4. Serve quinoa tabbouleh in a bowl, garnish with some sunflower seeds and fresh parsley.