Quinoa Sardine Tabbouleh
by Crown Prince Seafood and Chef Jan Hill
Serves: 4
1 bunch parsley, leaves removed from stem and finely chopped
1 cup quartered grape tomatoes
½ English cucumber, diced
1 ½ cup cooked quinoa (*see notes)
1 lemon, zested and juiced
1 can Crown Prince Natural Brisling Sardines in Mustard, drained and broken up
salt and black pepper, to taste
Place all ingredients in a mixing bowl. Combine well and season to taste.
Serve with pita chips and fresh vegetables such as celery, cucumber, sweet peppers or carrots.
*Notes: Quinoa can be cooked similar to rice. The ratio is 1 cup of quinoa to 2 cups of water. Place quinoa and water in a pot large enough to accommodate the contents. Bring to a boil, and then reduce heat to a simmer. Leave uncovered until majority of water has evaporated. Cover with a lid and turn off the burner. Leave the pot covered for at least 10 minutes for the quinoa to finish cooking with the residual heat. Transfer cooked quinoa to a sheet tray or shallow baking dish to completely cool before adding to any salad. Cooked quinoa can be stored in the refrigerator for up to seven days.
*You can also make this tabbouleh using any of our sardine products.
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Videography Services provided by -
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Still Photography provided by -
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Chef Jan Hill
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