Wholefood red quinoa tabbouleh – Steven Mercer

Ingredients

• roughly 100g red quinoa (you can use any quinoa or you can replace with cous cous)
• about 500ml chicken stock (or any stock of your choice, seasoned water works too)
• 1 tennis ball sized red beetroot or ideally a few smaller ones
• equal measure of squash. I used a lovely crown prince but butternut would work nicely
• 1 apple
• 4 scallions
• a few sprigs of thyme
• a handful of fresh parsley
• a handful of fresh mint
• a splash of cider vinegar (i use the apple farm in Cahir, Tipperary)
• a dash of rapeseed oil