Quinoa Tabbouleh with Sardines

  • 2 Recipe - persons
  • cooking time: 25 minutes
  • difficulty


  • Heaping 1⁄3 cup (60 g) quinoa
  • 2 bunches parsley, finely chopped
  • ¼ bunch mint, leaves only, finely chopped
  • 1 scallion, finely chopped
  • ½ jalapeño, finely chopped
  • 2 cups (200 g) cherry tomatoes, seeded and diced, with a few tomatoes quartered
  • Zest and juice of 2 lemons
  • Salt and pepper, to taste
  • Extra virgin olive oil
  • Two 4.2-ounce (120 g) tins of sardines in olive oil, drained

How to prepare

1 serves 2 as a lunch or main course!


  • 1 Cook the quinoa according to the package directions. Set aside and leave to cool.
  • 2 Put the parsley, mint, scallion, jalapeño, and diced tomato into a large bowl and stir in the
    cooked quinoa. Add the lemon zest and juice, season with salt and pepper, and make the
    tabbouleh extra creamy with a generous splash of olive oil.
  • 3 Top the tabbouleh with the sardine fillets and the quartered tomatoes and serve.

    Credit Line: Recipe from The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to
    Plate—Sustainably Canned, 100% Delicious © Bart van Olphen 2019, 2020. Translation © The
    Experiment, 2020. Reprinted by permission of The Experiment. Available wherever books are
    sold. experimentpublishing.com

Sardines in olive oil

Sardines in water