This is a very easy, fresh-tasting salad that uses the nutrient-rich grain 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.

Quinoa_tabouleh_on_fork[1]
Quantities aren’t crucial here  – one cup of dry quinoa will yield about
three cups of cooked quinoa, but if you make more than you need cooked quinoa will keep in the fridge for a few days. In fact, I usually make extra on purpose so I have some ready to use in other recipes – like my Carrot-Quinoa muffins or Choc-Chip and Cherry-Almond Loaf Cake.

 

Serves 2-3

Ingredients

Quinoa (about 200g dry weight – that’s a mug full)

Cucumber (about half a large one)

Red pepper, deseeded (1 small one)

Tomatoes (2-3 if medium sized)

Fresh coriander or flat-leaf parsley (a generous handful)

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Method

1. 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, the ratio I use is one part dry quinoa to one-and-a-half-parts water). 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 it’s cooked the grain is slightly translucent and you can see a visible spiral on the outside of each grain – it should be slightly al-dente, and not remotely soggy.

2. Finely dice the cucumber, red pepper and tomatoes and chop the fresh herbs; put them all into the bottom of a serving bowl.

3. Tip in the quinoa (remember to keep some back for baking if you made extra), and mix it altogether.

 

 

Quinoa Tabouleh
 
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.
Author:
Recipe type: Salad
Cuisine: vegan, vegetarian, salad, dairyfree
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
  1. 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.
  2. Finely dice the cucumber, red pepper and tomatoes and chop the fresh herbs; put them all into the bottom of a serving bowl.
  3. 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.