- 350g/12oz quinoa
- 400g/14oz tomatoes, halved, deseeded, diced
- 300g/10½oz fresh flatleaf parsley, leaves finely chopped
- 60g/2¼oz fresh mint leaves, finely chopped
- 4 spring onions, trimmed, finely chopped
- salt and freshly ground black pepper
- 8 tbsp extra virgin olive oil
- 4 tbsp lemon juice
- 1 garlic clove, crushed
- 1 tsp honey, preferably raw honey (available from health food stores)
- sea salt and freshly ground black pepper
- 3 tbsp black or white sesame seeds
- handful goji berries
- Put the quinoa in a bowl and cover with approximately 700ml/1¼ pints cold water. Add a pinch of salt. Set aside to soak overnight (or for at least 8 hours).
- Drain and rinse the quinoa well. Put the quinoa in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 10-12 minutes, or until tender. Remove from the heat and set aside to cool slightly for 5 minutes. Fluff with a fork to separate the grains.
- Meanwhile, for the dressing, in a large bowl, whisk together all of the dressing ingredients until well combined.
- Add the tomatoes to the dressing, then stir in the herbs, spring onions and quinoa. Season with salt and pepper.
- Just before serving, heat a frying pan over a medium heat. Add the sesame seeds and dry-fry for 1-2 minutes, or until toasted and golden-brown, shaking the pan occasionally to prevent the seeds from burning. Remove from the pan and set aside.
- To serve, pile the tabbouleh on a platter, then sprinkle over the toasted sesame seeds and goji berries.