k  Buckwheat quinoa tabbouleh  k

Ingredients (makes 12 portions)

  • 400g quinoa
  • 400g buckwheat
  • 320g hazelnuts chopped
  • 1 bunch flat leaf parsley
  • 1 bunch fresh mint
  • 2 red onion finely chopped
  • 8 tomatoes diced
  • 3 lemons juiced
  • 1 teaspoon ground all spice
  • 2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 200 olive oil


Bring a pan of water to the boil and add the quinoa and buckwheat. Add salt, return to the boil, then cook for 11 minutes. Drain and lay out on a large shallow container to dry out. Put the parsley, mint, onion, tomatoes and hazelnut crumbs into a large bowl. Add the remaining ingredients and mix well with your hands. Taste and adjust the seasoning if necessary.