HEMP HEART TABBOULEH

MAKES

4 servings

PREPARATION TIME

25 Minutes

STEP 1:

Add the quinoa and 1½ C of water to a small pot, and bring to a boil. Once boiling, cover with a pot lid, and simmer on the lowest heat for 15-20 minutes. When cooked, allow to stand for 5 minutes without removing the lid.

STEP 2:

Preheat the oven to 180℃,, and roast the almonds for 7 minutes while the quinoa is cooking. Set a timer so you don’t burn the nuts. After 7 minutes, remove from the oven, and cool the almonds on a side plate.

STEP 3:

Roughly chop the parsley and mint, and add to a mixing bowl.

STEP 4:

Thinly slice the red onion into half moons, and add to the mixing bowl, along with the quinoa, hemp seeds, tomatoes, and almonds.

STEP 5:

Whip up your salad dressing in a high speed blender, and dress the salad. Voilà!

• ¾ C quinoa
• 1½ C water
• ½ C almonds, toasted
• ½ C flat leaf parsley
• ½ C mint
• ⅓ C Hemp Seeds
• 1 small red onion
• 600g heirloom tomatoes, sliced

• 1 lemon, juiced
• 4 Tbs. olive oil
• 1 tsp. honey
• Pinch of salt