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.
- 200 g quinoa (1 cup) very well rinsed (preferably soaked) and cooked
- 1 red onion/s (small) finely diced
- ½ bunch fresh parsley leaves -finely diced
- ¼ bunch 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
- To cook the quinoa, add to a pot with 2 cups water (per 1 cup quinoa) and bring to the boil, cover and simmer until the water is absorbed and the quinoa is tender. Allow it to cool fully. 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.
- Make ahed 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.