QUINOA TABBOULEH SALAD
Quinoa Tabbouleh is a different version of the famous Classic Middle Eastern Salad. Bulgur wheat is replaced by protein rich quinoa which adds a lovely nutty kind of flavour to the salad. A healthy, filling, gluten free, vegan salad that is perfect served with pita bread or enjoyed on its own as a light meal.
Ingredients
FOR THE QUINOA:
- ½ cup quinoa
- 1 cup water
- ½ tsp salt
- 1 tbsp olive oil
FOR THE TABBOULEH SALAD:
- 1 cup flat parsley finely chopped
- ¼ cup fresh mint chopped
- ½ cup spring onion finely chopped
- ¼ cup olives finely chopped
- ½ cup tomatoes remove the seeds,finely chopped
- ¼ cup pine nuts lighly roasted
FOR THE DRESSING:
- 2 tbsp olive oil
- 1 - 2 tbsp lemon juice
- ½ tsp pepper powder
- ¼ tsp salt
- ½ tsp crushed garlic
- ½ tsp grated lemon rind or zest
Instructions
PREPARATION OF QUINOA:
- Put the quinoa in a sieve and wash it under a running tap, rubbing the quinoa gently in your palm.
- Allow the quinoa to soak for 10-15 minutes in the measured amount of water.
- Add the quinoa and water in a pan over medium heat.
- Add salt and olive oil.
- Cover the pan and lower the heat. Cook the quinoa for 15 minutes.
- After 15 minutes take the pan off the heat and leave the quinoa in the pan for 5 minutes with the cover on.
- Remove the quinoa and fluff it up gently using a fork.
PREPARATION OF THE DRESSING:
- Mix all the ingredients and whisk it well.
PREPARATION OF QUINOA TABBOULEH:
- Add the herbs, tomato, spring onion, olives and nuts to the quinoa. Add the dressing and mix well.
- Serve immediately or cover with a cling film and let it cool in the fridge before serving.
Notes
- Add finely chopped cucumber if you like.
- Add some chopped bell pepper if you wish.
- For a slightly chilli version, add a bit of green chilli paste to the dressing.
- Use a small jar to mix the dressing really well. Just cover the jar with the lid and give it a good shake.