Tomato and olive quinoa tabbouleh

easy 10 min 3-4


  • 1 doypack of BJORG Quinoa Tomates Olives (tomato and olive quinoa)
  • A bunch of very fresh parsley, finely chopped
  • 2 medium spring onions, finely sliced
  • A large handful of ripe cherry tomatoes, cut in half or quartered
  • A pinch of unrefined sea salt
  • ½ or 1 teaspoon of 4-spice mix
  • Juice of ½ a lemon (or more)
  • A splash of olive oil (optional)


    1. Add the contents of the tomato and olive quinoa doypack into a salad bowl and fluff with a fork.
    2. Add the parsley, onions and tomatoes. Mix.
    3. Season with the salt, spices and lemon juice. Mix again and add more seasoning if required. Add a splash of olive oil if you want to.
    4. Leave to rest for about 10 minutes and serve.