Quinoa Tabouli Salad

Name: Quinoa Tabouli Salad
Prep time: 20 min
Cook time: 5 min
Yield: 4-6
Cuisine: Middle Eastern

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roubashahin.com.au

Salads

Use quinoa in your tabouli salad making it a gluten-free salad. Quinoa is a superfood seed with many health benefits.

PREP TIME

20 minutes

COOK TIME

5 minutes

Cool Quinoa

20 minutes

SERVES

4-6

About this recipe

The difference between tabouli and quinoa tabouli is the cracked wheat is replaced with quinoa, making this salad gluten-free. It contains more protein than any other food and is also a good source of magnesium and calcium.

I use white quinoa because it has the most delicate taste and I find it cooks up a bit fluffier than other varieties. It also presents best with its lighter colour against the green parsley. It is extremely important to remember that the tabouli salad is best made with flat-leaf parsley. Flat-leaf parsley has more flavour, while the curly variety is mainly used to garnish with. g.

Ingredients

Main Ingredients

½ cup white quinoa
4 medium tomatoes
4 bunches of flat-leaf parsley (approximately 30-40 grams each bunch)
½ bunch mint leaves
4 sprigs of spring onion
½ red onion

Dressing

4-5 tablespoons of olive oil
4-5 tablespoons of lemon juice
salt to season

Notes from Rouba

Tabouli is a finely chopped salad so be patient with it.
My advice is you do not chop the parsley bunch as a whole. Perhaps chop half or a third of a bunch at once giving you more control with chopping
If you have a good food processor, you could try chopping your parsley in it. I would advise not to chop it too fine if using the processor as the parsley will get watery. Chop the rest of the ingredients by hand though.
Use only flat-leaf parsley as it has more flavour and it is finer when chopped. The curly parsley variety is mainly to garnish, in my opinion.
Quinoa needs to be completely cooled down before adding to the remaining ingredients

Method

Step 1.

Rinse the quinoa under cold water. In a pot, add rice and 1 cup of water. Season with salt. Bring to a boil over medium heat, cover and reduce to a simmer. Cook for 10-15 minutes or until liquid is absorbed and quinoa is cooked. Cool and set aside.

Step 2.

Finely chop the parsley, mint, tomatoes, spring onion and red onion. Place them all in a large bowl. Add cooled quinoa to the chopped herbs and vegetables.

Step 3.

Place all ingredients for the dressing in a jar, season with salt and shake well. Pour over salad. Mix well.