This underrated dish can be served as a healthy side salad but is perfectly filling and nourishing enough to be eaten as a meal itself. Traditionally made with bulgar wheat, Patrick uses Quinoa (pronounced keen-wa) instead to up the protein punch. The herby, fresh flavour of taboulleh makes it ideal for summer and, an added bonus, it has no added sugar and is Low-GL.
vegetable bouillon (2 parts liquid to 1 part quinoa)
¼ cucumber, sliced lengthways into quarters and finely sliced horizontally (making tiny triangles)
2 good handfuls of cherry tomatoes, chopped to the same size as the cucumber
4 spring onions, finely sliced
good handful fresh mint, finely chopped
good handful fresh flat-leaf parsley, finely chopped
1-2 tbsp olive oil
1tbsp lemon juice
2 tsp balsamic vinegar, or to taste
Solo or sea salt and ground black pepper
For a tasty variation replace the cherry tomatoes, cucumber and spring onions with chickpeas tossed in cumin, garlic and the zest and juice of ½ lemon, roasted at 200°C for 30 minutes.
- Bring the quinoa to the boil in a pan with the bouillon, then cover, reduce the heat and simmer for 10-15 minutes or until the liquid is absorbed and the grains are fluffy. Put the quinoa in a bowl and leave to cool.
- When at room temperature, mix the chopped vegetables and herbs, then add the oil, lemon juice and vinegar. Season.
- Put in the fridge for at least an hour to allow the flavours to develop.
Recipe from ‘Say no to Diabetes’ by Patrick Holford.