Tabouleh with Quinoa, Corn, Spring Onion and Goat’s Cheese



  • 250 g (8 oz/ cups) quinoa
  • 4 fresh corn cobs or 1 large tin of corn kernels
  • 2 bunches spring onion (scallion) or 6 sprigs
  • 1 bunch flat-leaf parsley
  • 50 g ( cup) cashew nuts
  • 2 small heads little gem (romaine) lettuce
  • 150 g (5 oz/ cups) aged goat’s cheese

For the dressing

  • 2 tbsp mustard
  • 1 garlic clove
  • 1 tsp smoked ground paprika
  • 50 ml ( fl oz/¼ cup) white wine vinegar
  • 150 ml (5 fl oz/ cup) grape seed oil or sunflower oil


Cook the quinoa for 20 minutes in a large pan with salted water. Strain through a colander and rinse thoroughly under cold running water. Leave to drain.

In the meantime cook the corn cobs for approx. 15 minutes. Also rinse under cold water and cut the kernels from the cobs. Cut the spring onions into rounds, finely chop the parsley. Cut the little gem lettuce into strips and the cheese in small dice approx. 1 × 1 cm (½ × ½ inch). Mix swiftly. Make the dressing by blitzing the mustard, garlic, ground paprika and vinegar using a hand blender. Fold in the oil until a lovely dressing is obtained. If it is too thick, add some water. Pour the dressing over the salad.