Celery & Avocado Tabouleh
/
Celery & Avocado Tabouleh
Recipe By Courtney Roulston
Ingredients
1 cup tri-coloured quinoa, rinsed
5 stalks of celery, finely diced, plus the pale inner leaves reserved to garnish
½ cup walnuts, chopped
½ cup roast almonds, chopped, plus extra to serve
1 long green chilli, finely diced
1/3 cup white sesame seeds, toasted
3 green spring onions, finely sliced
1 large avocado, diced
¼ bunch fresh dill
½ bunch coriander or flat leaf parsley, chopped
Dressing
1 tbs tahini paste
4 tbs white wine vinegar
½ clove garlic, finely grated
1 tsp sumac
2 tbs maple syrup
sea salt and pepper to taste
2-3 tbs Squeaky Gate extra virgin olive oil
Method
Place the rinsed quinoa into a small pot with 1.5 cups water over a medium heat. Bring up to a simmer for 8-10 minutes, or until the water has been absorbed. Turn the heat down to very low, cover with a lid and leave to steam for 10 minutes, or until the quinoa is light and fluffy. Spread out onto a flat tray to cool completely.
Place all of the tabouleh ingredients into a large mixing bowl along with the cooled quinoa.
Whisk all of the dressing ingredients until smooth. Taste for balance of creamy, sour and sweet.
Toss the dressing through the celery mixture and place into a serving bowl. Garnish with a few extra almonds before serving.
