tabbouleh with quinoa

In celebration of the return of my kitchen mojo I finally got around to concocting a gluten-free version of this Middle Eastern classic. Tabbouleh is a salad best eaten freshly made, with green herbs straight from the garden. It really zings!


Tabbouleh with quinoa

2 cups cooked quinoa*
2 tablespoon finely chopped parsley
2 tablespoon finely chopped mint
1 spring onion, finely chopped
1 Lebanese cucumber, finely diced
2 tomatoes, finely diced
1 clove of garlic, crushed
1 tablespoon olive oil
juice of 1-2 lemons
a pinch of salt, pepper and Zataar (optional) – to taste

Combine ingredients and then adjust flavours to taste. I prefer a tabouleh a little heavy on the lemon juice and light on the spring onion.

Makes a great salad or side dish that ticks all the good health boxes – vegan, gluten-free and a total detox dish.



*To cook quinoa
Rinse 1 cup of quinoa well in a fine seize and bring to the boil with 1.5 cups of water and a pinch of salt. Simmer covered for 12 minutes, then leave to steam off the heat with the lid firmly on for 5 minutes.

Cool before using in salads.