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MAKE QUINOA TABOULLEH YOUR NEXT BEST SUMMER SALAD

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.

Quinoa Taboulleh

Ingredients
Serves 8

 140g quinoa
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.

Method

  1. 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.
  2. When at room temperature, mix the chopped vegetables and herbs, then add the oil, lemon juice and vinegar. Season.
  3. Put in the fridge for at least an hour to allow the flavours to develop.

Recipe from ‘Say no to Diabetes’ by Patrick Holford.