Quinoa Tabbouleh - light & refreshing
I love this salad. I love the mix of mint, parsley and lemon. It’s so fresh and it tastes like it’s doing you good as you eat it. I love it so much I have another gluten-free version of tabbouleh on twimii.
This recipe heavily leans on the recipe for Quinoa Tabbouleh in the Blazing Salads 2 recipe book. I made just a few minor changes like adding some lemon zest to dressing, sprinkling in a little pepper, cored the cucumber and skinned & deseeded the tomatoes.
If you like this do try the watermelon with grilled halloumi, citrus and mint salad. Two very different salads. But they are both so refreshing.
Quinoa Tabbouleh
Yield: Serves 1
Suitable for: Gluten-free diet
Ingredients:
- 100g quinoa
- 1½ tbsp extra virgin olive oil
- ½ lemon, juice & zest
- 1 tbsp fresh mint leaves, sliced
- 2 tbsp fresh parsley, chopped
- 1 tomato,skinned, de-seeded & diced
- 1/4 cucumber, cored and diced
- 1 shallot or 1 tbsp mild onion, diced small
- salt & freshly ground black pepper
Instructions:
Cook the quinoa
Rinse the quinoa well in a sieve and then follow the instructions on the packet for cooking it. When it’s done, leave to cool. Once cooled, use a fork to make sure that it’s not clumping together and has a sort of crumby texture. With the quinoa cooled and fluffed up, it’s ready to combine with the rest of the ingredients. Placed the fluffed up quinoa into a large bowl.Add the herbs
Add the fresh mint and parsley to the quinoa and mix through thoroughly.Make the dressing
Whisk the lemon juice, olive oil and salt together. Pour over the quinoa and mix through.Add in the tomatoes, cucumber and onion
Mix the tomatoes, cucumber and onion into the quinoa. Sprinkle over some freshly ground black pepper. Taste and add more salt or lemon juice if necessary.Chill for 30 minutes
This salad tastes best when chilled. Cover the bowl with cling film and chill for at least 30 minutes.
Enjoy!
