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.
- 170 g quinoa (1 cup) or approximately 3 cups cooked
- 1 red onion/s (small) finely diced
- ½ bunch/s fresh parsley leaves -finely diced
- ¼ bunch/s fresh mint leaves -finely diced
- 2 red capsicum/s -diced
- 1 Lebanese cucumber (small) diced (none in this photo as I can't stand it)
- 1 clove/s garlic -finely diced or crushed
- 1 lemon/s -zest and juice (approx. ¼ cup juice)
- 120 ml olive oil (½ cup) extra virgin
- Sea salt and freshly ground black pepper -to taste
- Firstly rinse the quinoa in a fine sieve really well for at least 1 minute (this removes the bitter saponins from the quinoa). If you have time to soak the quinoa in water with a splash of apple cider vinegar (for up to 12 hours) this will improve its digestibility. Cook the quinoa by placing it into a pot with 2 cups of water.
- Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook uncovered until the quinoa has absorbed all of the water, about 10 to 12 minutes.
- Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open and the little white spiral to appear. After 5 minutes, remove the lid and fluff the quinoa with a fork. Allow to cool.
- 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).
- Rinse the quinoa in a fine sieve really well for at least 1 minute. Add 700g water to TMX bowl. Tip quinoa into steamer basket and cook for 15 minutes, Varoma temp, speed 4, MC on, or until cooked.
- Use your TMX spatula to remove the steaming basket and tip quinoa onto a plate to cool. Tip out remaining steaming water.
- 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.
- You can make quinoa ahead of time, store in the fridge, and then make this salad very quickly!
- Make ahead but don’t dress until right before serving.
- Store in an airtight container in the fridge.
Onion-freeSimply omit the onion.
Garlic-freeReplace the garlic with ½ teaspoon ground cumin and a pinch of cayenne pepper.
Make a meal of itI 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.