This is a very easy, fresh-tasting salad that uses protein-rich quinoa (pronounced "keen-wah") in the place of the usual couscous. Tabouleh will keep overnight in the fridge and so makes a great packed lunch.
Ingredients
Quinoa (about 200g dry weight - that's a mug full)
Cucumber (about half a large one)
Red pepper, deseeded (optional)
Tomatoes (2-3 if medium sized, more if you don't use the pepper)
Fresh coriander or flat-leaf parsley (a generous handful)
Instructions
Cook the quinoa: first use a sieve to give it a good rinse under running water, then tip the wet quinoa into a saucepan and pour in just enough water to cover the quinoa (if you prefer to measure, use a ratio of one-and-a-half parts water to one part quinoa). Bring to the boil, then reduce the heat, cover with a lid and simmer for 12-15 minutes until all the liquid has been absorbed. Turn off the heat and leave it to stand with the lid on for another 5 minutes or so; it will continue cooking in the steam. When cooked, the grain goes slightly translucent and you can see a visible spiral on the outside of each grain - it should be slightly al-dente, not soggy.
Finely dice the cucumber, red pepper and tomatoes and chop the fresh herbs; put them all into the bottom of a serving bowl.
Tip in the cooked quinoa (remember to keep some back for baking if you made extra), and mix it all together. Best served slightly chilled.
Recipe by Entering Vegan Territory at http://enteringveganterritory.co.uk/quinoa-tabouleh/