Quinoa tabbouleh

Quinoa tabbouleh

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(7 ratings)

Prep: 10 mins Cook: 10 mins Plus standing

Easy

Serves 4
A superhealthy and substantial salad, quinoa makes a nutritious alternative to pasta and rice

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal310
  • fat18g
  • saturates2g
  • carbs30g
  • sugars5g
  • fibre1g
  • protein9g
  • salt0.02g
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Ingredients

  • 200g quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • juice 1-2 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small bunch mint, chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small bunch flat-leaf parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • bunch spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ cucumber, deseeded and diced
  • handful walnuts, chopped
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

Method

  1. Rinse the quinoa well and place in a pan with about double the volume of water. Bring to the boil, cover, reduce the heat and gently simmer for 10 mins or until the grain unwraps itself. Turn off the heat and leave to cool slightly, then drain any remaining water.

  2. Season the quinoa, stir in the lemon juice and oil and leave to cool fully. Stir in the other ingredients, then serve.

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Comments (7)

ClaireMG's picture
3.75

I added some sunflower seeds, and reduced the amount of oil and added a drizzle of balsamic. Also chopped up a quarter of a red pepper and added. Tasted lovely. I love recipes like this that you can alter and change according to what you already have in the cupboards at home.

penrob's picture

Decided to vary it and add courgette and shallots, with toasted pine nuts instead of walnuts.

highwaycrossingfrog's picture
3.75

Delish. Very fresh-tasting, perfect for summer lunches. I was not too fond of the taste of the oil in the background, next time I will leave it out. I also left out the walnuts as I don't like nuts, I imagine that the extra crunch would add a nice dimension to the dish.

SallyLukemire's picture

Simple and delicious. For a more fluffy result for the quinoa, simply simmer for 10 mins then stand for 10 mins. Good easy-cook quinoa method here www.lovequinoarecipes.com.

freya_marks's picture
4

Nice combination. I find with quinoa though it goes a bit goey- any one got any suggestions how to get it more light and fluffy for salads??

SallyLukemire's picture

For a more fluffy result for the quinoa, simply simmer for 10 mins then stand for 10 mins. Good easy-cook quinoa method here www.lovequinoarecipes.com.

juliemcg's picture
4

I cooked the quinoa in chicken stock to make it tastier and added some cooked chicken. My daughter loved it in school for lunch. Used pine nuts instead of walnuts.

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