Department of Health & Human Services Premiers Active April
Wheat Berry and Quinoa Tabouleh
Switch up your side and enjoy this colourful Middle Eastern dish with your next main meal.
Preparation Time: 1 hour
1 cup wheat berries (wheat grains)
1/3 cup white quinoa
2/3 cup salt reduced vegetable or chicken stock
200 grams grape tomatoes (halved)
3/4 cup chopped fresh continental parsley
1/2 cup chopped fresh mint
2 green onions (thinly sliced)
1/4 cup fresh lemon juice
2 tbsp (metric) extra virgin olive oil
lemon wedges (to serve)
Place wheat in a saucepan with 3 cups of water and bring to the boil. Reduce heat to low, cover and cook for 50 – 60 minutes or until wheat is tender. Drain and set aside to cool.
Meanwhile, add quinoa and stock to a small saucepan. Bring to the boil then reduce heat to low. Cover and cook for 10 – 12 minutes or until stock is absorbed and quinoa is tender. Fluff with a fork and set aside to cool.
Add quinoa, tomatoes, parsley, mint and onion to the wheat. Toss to combine.
Combine lemon juice and oil in a jug and season with salt and pepper to taste. Pour over wheat mixture. Toss to combine.
Serve with lemon wedges.
Each serve of this recipe provides (minimum):
1 serve of grain foods (approx.)
Recipe selected by Nutrition Australia. For more delicious and healthy recipes for you and your family, visit the Nutrition Australia website.