Fresh Quinoa Tabbouleh

Fresh Quinoa Tabbouleh Salad

Whenever we gather as a family in the Loire valley, I get to learn lots of new authentic dishes from my cousin, Linda who is not only an incredible cook but who also shares my passion for all things healthy! It’s wonderful to be able to work together and adapt some of our middle-eastern family classics to a healthier version (..where possible!) but luckily this quinoa tabbouleh works perfectly! Tabbouleh is a Middle-eastern salad that is traditionally made with bulgar wheat. This gluten-free tabbouleh instead uses quinoa as a protein-rich grain along with the more traditional ingredients of mostly finely chopped parsley as well with tomatoes, mint, onion and simply seasoned with olive oil, lemon juice, salt. The key here is the proportion of grain to rest of the ingredients and it is important that the dish is not grain-heavy.

The delicious fresh flavoured vegan salad is perfect as a meal on its own, as part of a buffet or an accompaniment to grilled meats.

To make this Quinoa Tabbouleh Salad, you’ll need:

1 cup Quinoa
2 large bunches fresh flat leaf parsley, mostly leaves only, washed and well dried
1 large bunch spring onions, white and green parts
4 large firm tomatoes
4 tbsp good quality cold-pressed Olive Oil
Juice of 2 Lemons (around 4 tbsp)
Salt
1 small romaine lettuce; to serve… leaves separated (optional)

Here’s how…..

Cook the Quinoa in 1½ cup of cold water and ½ tsp salt. Bring to the boil and turn down until the quinoa has absorbed the water and is fluffy. It is cooked when you can see a small tail to each grain. If necessary, add a little more water and allow the grains to absorb the liquid with the lid on.

When cooked, allow the quinoa to cool in a large bowl to room temperature.

Whilst the quinoa is cooking, finely dice the tomatoes and allow them to drain in a sieve for a few moments.

Meanwhile, finely chop the parsley and finely slice the spring onions. It is important that they are very fine.

Combine parsley, onions and tomatoes in a large bowl and mix well. Then add the cooled quinoa.

Now add the lemon juice and olive oil and season with salt. Mix well and add more if necessary. The lemon taste should be prominent.

For best results, cover the tabbouleh and refrigerate for 30 minutes to allow the flavours to infuse, then transfer to a serving platter.

This salad is delicious on its own, either served with warm pitta bread or with romaine lettuce leaves which you can use to scoop the tabbouleh.

If you’re preparing a range of appetisers, how about serving your quinoa tabbouleh with homemade HummusBaba Ganoush or Roasted Red Pepper Hummus

Alternatives:

Whilst not completely authentic, sometimes I do like a little extra crunch by adding ½ cucumber, finely diced.

Tip

If using a Thermomix cooking machine, the parsley can be chopped by dropping in onto a running blade at speed 10. Don’t worry about over chopping, as the chopped herbs will fling to the side of the bowl whilst you continue to add small amounts at a time.

Notes

This quinoa tabbouleh will keep in the fridge for up to 2 days, covered. You may need to drain some any excess liquid before refrigerating but otherwise, it will be very good.

Let me know how you like my healthy twist of this middle eastern classic in the comments below! Any other suggestions?

Fresh Quinoa Tabbouleh Salad

Whenever we gather as a family in the Loire valley, I get to learn lots of new authentic dishes from my cousin, Linda who is not only an incredible cook but who also shares my passion for all things healthy! It’s wonderful to be able to work together and adapt some of our middle-eastern family classics to a healthier version (..where possible!) but luckily this quinoa tabbouleh works perfectly! Tabbouleh is a Middle-eastern salad that is traditionally made with bulgar wheat. This gluten-free tabbouleh instead uses quinoa as a protein-rich grain along with the more traditional ingredients of mostly finely chopped parsley as well with tomatoes, mint, onion and simply seasoned with olive oil, lemon juice, salt. The key here is the proportion of grain to rest of the ingredients and it is important that the dish is not grain-heavy.
The delicious fresh flavoured vegan salad is perfect as a meal on its own, as part of a buffet or an accompaniment to grilled meats.
Prep Time20 mins
Cook Time10 mins
Resting Time30 mins
Total Time30 mins
Course: Salad
Cuisine: Middleeastern
Keyword: Quinoa, Quinoa Tabbouleh Salad, Tabbouleh
Servings: 6

Ingredients

  • 1 cup Quinoa
  • 2 large bunches fresh flat leaf parsley mostly leaves only, washed and well dried
  • 1 large bunch spring onions white and green parts
  • 4 large firm tomatoes
  • 4 tbsp good quality cold pressed olive oil
  • Juice of 2 lemons around 4 tbsp
  • Salt
  • 1 small romaine lettuce; to serve, leaves separated optional

Instructions

Here’s how…..

  • Cook the Quinoa in 1½ cup of cold water and ½ tsp salt. Bring to the boil and turn down until the quinoa has absorbed the water and is fluffy. It is cooked when you can see a small tail to each grain. If necessary, add a little more water and allow the grains to absorb the water with the lid on.
  • When cooked, allow the quinoa to cool in a large bowl to room temperature.
  • Whilst the quinoa is cooking, finely dice the tomatoes and allow them to drain in a sieve for a few moments.
  • Meanwhile, finely chop the parsley and finely slice the spring onions. It is important that they are very fine.
  • Combine the parsley, onions and tomatoes in a large bowl and mix well. Then add the cooled quinoa and combine.
  • Now add the lemon juice and olive oil and season with salt. Mix well and add more if necessary. The lemon taste should be prominent.

Notes

For best results, cover the tabbouleh and refrigerate for 30 minutes to allow the flavours to infuse, then transfer to a serving platter.
This salad is delicious on its own, either served with warm pitta bread or with romaine lettuce leaves which you can use to scoop the tabbouleh.
Alternatives:
Whilst not completely authentic, sometimes I do like a little extra crunch by adding ½ cucumber, finely diced.

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