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.
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)
.
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 (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)
- 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.