Quinoa Tabbouleh with Sardines

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

Recipe - ingredients

  • 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

Recipe - how do you make it

1 serves 2 as a lunch or main course!

Recipe - steps

  • 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 extra virgin olive oil

Sardines in extra virgin olive oil with lemon

sardines in extra virgin olive oil with chili