Quinoa Tabbouleh with Summer Fruit

📝 Ingredients

• 100 g quinoa + 200 ml water
• 1 pinch of salt
• 200 g melon flesh (about ¼ melon)
• 150 g strawberries
• 10 fresh mint leaves
• 1 lime (zest and juice)
• 2 tsp honey
• 250 g plain skyr, 0% fat
• 20 g flaked almonds

🍴 Utensils

• Saucepan with lid
• Fine sieve
• Small frying pan
• Mixing bowl
• Fine grater
• Paring knife

📖 Steps

1. Rinse the quinoa in the fine sieve under cold water, rubbing it between your fingers for 30 sec: this removes the natural bitterness of the seeds. Drain well.
2. Put it in the saucepan with 200 ml water and the salt, bring to the boil, then cover and cook for 12 to 15 min over a low heat, until the water is absorbed and a little white thread appears around the grains. Leave to stand, covered, for 5 min.
3. Spread the quinoa out on a large plate, fluff it up with a fork and leave it to cool completely, 15 min in the fridge. Easiest of all: cook it the day before and keep it in the fridge in a sealed container.
4. Toast the flaked almonds in the small frying pan without any fat over a medium heat for 3 to 4 min, stirring constantly, until lightly golden and fragrant. Tip them onto a plate immediately: they burn in seconds.
5. Cut the melon flesh into 1 cm dice. Rinse the strawberries before hulling them, then cut them into quarters. Stack the mint leaves, roll them up and slice them into thin strips.
6. In the mixing bowl, mix the lime zest and juice with the honey until it dissolves. Add the cold quinoa, melon, strawberries and mint, then mix gently.
7. Divide the skyr between two bowls and spread it in a layer over the bottom, then spoon the tabbouleh on top. Sprinkle with the toasted almonds just before serving so they stay crunchy.