Ingedients
Serves 4
200 Grams of quinoa
1 bunch of spring onions
1 handful of fresh picked mint leaves
1 handful of flat leaf parsley
3 preserved lemons
3 vine ripened tomatoes
3 tbsp of red wine vinegar
6 tbsp of extra virgin olive oil
Sea salt and freshly milled black pepper
Method
Cook the quinoa to the packet instructions,leave to cool and drain well.
Trim the spring onions, pick the mint leaves and finely chop them together with the parsley and lemons (include both flesh and skin of the lemons).
Quarter the tomatoes, discard the seeds then finely chop them, adding everything to the cooled quinoa. Mix together well. Drizzle with 3 tablespoons of red wine vinegar and 6 tablespoons of extra virgin olive oil. Toss together. Season to your taste buds.