Quinoa Tabbouleh with Sardines - Sea Tales

1 serves 2 as a lunch or main course! Preparation 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 thecooked quinoa. Add the lemon zest and juice, season with salt and pepper, and make thetabbouleh 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 toPlate—Sustainably Canned, 100% Delicious © Bart van Olphen 2019, 2020. Translation © TheExperiment, 2020. Reprinted by permission of The Experiment. Available wherever books aresold. experimentpublishing.com