Strawberry and Almond Tabbouleh


Potluck Staple

Subtly sweet quinoa, crunchy almonds, and tangy goat cheese combine for a tabbouleh salad that’s perfect for summer potlucks.

  • SERVES: 6


  1. Using your Russell Hobbs Tea Kettle, prepare two cups of raspberry mint tea.
  2. In a medium saucepan, bring the tea and quinoa to a boil over medium-high heat. Reduce the heat to low, cover and simmer for 18-20 minutes until the tea has been absorbed. Fluff with a fork and transfer to a large bowl to cool.
  3. Add the strawberries, onion, dried cherries, almonds, mint and goat cheese to the bowl.

Ingredients List

  • 2 cups Raspverry Mint Tea
  • 1 cup dry quinoa, rinsed
  • 1 cup fresh strawberries, hulled and sliced
  • ¼ small red onion, finely diced
  • ½ cup dried cherries
  • ⅓ cup cinnamon almonds, chopped
  • ⅓ cup loosely packed fresh mint, chopped
  • 4 oz honey goat cheese, crumbled
  • 1 lemon, juiced
  • ¼ cup olive oil
  • 1 Tbsp. honey
  • ½ tsp. salt
  • ¼ tsp. pepper
Strawberry and Almond Tabbouleh Russell Hobbs Recipe
Strawberry and Almond Tabbouleh Russell Hobbs Recipe
  1. In a glass jar with a lid, add the lemon juice, olive oil, honey, salt and pepper. Place the lid on the jar and shake vigorously until oil has combined with the lemon juice.
  2. Pour the dressing over the quinoa mixture and toss to combine.
  3. This dish goes great on its own, or on side of pork or grilled chicken.