Quinoa tabbouleh

Quinoa tabbouleh

By Natasha Corrett
  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 20 mins Cook: 20 mins

Easy

Serves 2
Enjoy this nutrient-packed salad, with juicy tomatoes and cucumber, as a delicious and healthy lunch

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal284
  • fat9g
  • saturates1g
  • carbs38g
  • sugars14g
  • fibre5g
  • protein10g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 100g dried quinoa
    Quinoa

    Quinoa

    keen-wah

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

  • 75g parsley, roughly chopped
    Parsley

    Parsley

    par-slee

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

  • 300g tomatoes, cut into 1cm dice (no need to remove the seeds)
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 100g cucumber, cut into small dice

For the dressing

  • 1 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…

  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • juice and zest ½ lemon
    Lemon

    Lemon

    le-mon

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

  • drop of vanilla extract
  • 1 tsp rice syrup or agave
    Rice syrup

    Rice syrup

    rais sirr-up

    Also known as brown rice syrup, brown rice malt and rice malt, this ingredient of Chinese origin…

  • pinch of Himalayan pink salt
  • ½ garlic clove, crushed
  • 50g salad leaves, to serve

Method

  1. Cook the quinoa following pack instructions, then set aside to cool.

  2. Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic into a jug and whisk until smooth. Mix this into the quinoa and mix together with all the other ingredients. Serve on a bed of salad leaves.

  • Recipe Tip

    Protein boost

    Pumpkin seeds and flaked almonds will give you more protein. You could also include mackerel, which adds vitamin D and valuable omega-3 too. 

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
catie74
10th Apr, 2017
Great as a side dish with BBQ'S as we did at the weekend. Don't skimp on the parsley. I add way more than suggested and it can really take it
ritoy
15th Feb, 2017
5.05
Very tasty
goodfoodsaltdean
26th May, 2016
2.55
I have made this recipe twice. That is to say that I've tried to but had to adjust the composition because the amount of food that was building up was getting to be ridiculous. It says serves 2 but we had one meal and then leftovers the following day. Assuming the quinoa doubles in mass, the recipe gives 725 gm of food for two people. Seems a lot to me. The second time I made it, I doubled the quantities for a friend's supper party. I would say that there was enough for 8 and I hadn't included full quantities of all the ingredients. I would also be wary about cooking the quinoa as per packet instructions (20 minutes and 10 minutes standing). I did that the second time and it was stodgy. For a salad it needs to be cooked less. I like the basic concept but I'll be looking for another recipe.
shortland78
30th Aug, 2015
Very tasty although I ended up with far too much dressing. Could be my measuring but I suggest adding it gradually and seeing how far it goes so you don't end up with a big puddle at the bottom of your bowl.
charlotte.beatt...
9th Jan, 2015
5.05
very tasty, we all had seconds, even our friends who weren't following the diet.
SueChef1
6th Jan, 2015
5.05
Very tasty - and filling. I messed up and only put 75g parsley in for two, but it was still delightful.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.