This Quinoa Tabbouleh is really easy to make and one of my most favourite and versatile salads. Other than being incredibly nourishing, it’s a salad that will keep for a few days so leftovers are great for lunch or another dinner.
Quinoa is a complete protein and has an extraordinary nutrient profile. I’ve written more about why I love it here. Parsley is so much more than a garnish. It is a very rich source of vitamin K, C and also iron (double spinach). It also support digestion, detoxification and has one of the highest counts of antioxidants among plants. Best of all it is really easy to grow in a pot or in your herb garden!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
A more nourishing version of the traditional version, this gluten-free Quinoa Tabbouleh is so delicious. I hope you love it as much as I do.
- 1 cup of raw quinoa, very well rinsed (preferably soaked) and cooked (see here for cooking instructions).
- 1 small red onion, finely diced
- 1 cup parsley leaves, finely diced
- ½ cup mint leaves, finely diced
- 1-2 red capsicums (peppers), diced
- 1 small Lebanese cucumber, diced (none in this photo as I can't stand it)
- 1 clove of garlic, finely diced or crushed
- Zest and juice of one lemon (approx. ¼ cup juice)
- ½ cup extra virgin olive oil
- Sea salt and black pepper, to taste
Once you have cooked your quinoa, allow it to cool. Tip - you can always cook this ahead.
Mix it together with all of the other ingredients.
To make the dressing, combine all of the dressing ingredients in a jar and shake well until combined (it looks almost creamy).
Once you have cooked your quinoa in the TMX, allow it to cool on a plate.
Chop the parsley and mint in your TMX 5 seconds speed 5.
Combine the salad and then make your dressing (without rinsing it)
Chop the garlic 5 seconds, speed 8.
Add the lemon, zest, olive oil and seasoning and combine 10 seconds, speed 6.
Simply omit the onion.
Replace the garlic with ½ teaspoon ground cumin and a pinch of cayenne pepper.
Make a meal of it
I love this salad as is, but there are so many ways to make it into a big meal...
- add any grilled protein such as chicken, fish, lamb, tempeh
- lovely with toasted nuts or seeds
- I love this with grilled chorizo and goat or feta cheese
- have it for breakfast with a poached egg
- delicious in a wrap with falafel
- I often use leftovers to fill fresh spring rolls.
For more sides and salad inspo, check out my awesome ebook 'Well Nourished Sides and Salads' - just $9.95, click HERE to shop.