Let me whisk you away to the Middle East with my take on the classic tabbouleh. If you love fresh flavours and herby salads then this one is right up your alley guys. As we have been so fortunate with this glorious sunshine, I wanted to show you how quick and easy it is to shake up your next salad by adding some simple yet nutritious ingredients such as organic quinoa, parsley and mint.
Quinoa is a truly magnificent; it is the only seed (not a grain!) which is a complete protein as it contains all the essential amino acids and is gluten free too. What’s more, it also has anti-inflammatory properties as well as having wonderfully nutty yet soft texture once cooked. High in magnesium and iron as well, quinoa is quite literally a star when it comes to its nutritional value and I really enjoy having it at least two to three times a week.
Come and see how fun and straightforward it is to create my quinoa tabbouleh guys!
To serve 2 people you will need:
(Prep time: 15 minutes)
(Cooking time: 15 minutes)
(Total time: 30 minutes)
1 cup of organic quinoa, thoroughly washed beforehand http://www.realfoods.co.uk/product/835/organic-quinoa
1 large bunch (about 400g) of organic parsley, finely chopped
1 small handful (about 100g) of organic mint, finely chopped
10 organic cherry tomatoes (halved or quartered)
3 organic spring onions, finely chopped (I recommend Abel and Cole, Riverford or Ocado for all fruit and veg guys)
For the tabbouleh dressing:
1 teaspoon of red chilli flakes https://www.abelandcole.co.uk/chilli-flakes-steenbergs-30g
1 teaspoon of Himalayan salt https://www.abelandcole.co.uk/himalayan-rose-pink-fine-salt-profusion-500g
2 tablespoons of organic avocado oil http://www.olivado.com/products/extra-virgin-oils
The juice of one organic lemon https://www.abelandcole.co.uk/lemons-500g
From your kitchen:
A mixing bowl
A wooden spoon for mixing
A metal teaspoon and tablespoon for measuring
A serving bowl
A whisk or fork to mix your dressing
A sharp knife
A chopping board
A small pot or deep pan
Some water to cook the quinoa with
A small bowl to create your dressing
In your small pot bring your water to the boil and cook your quinoa according to the packet instructions. I generally go by a 1:2 ratio method, that is 1 cup of quinoa to two cups of water but please take care and read the instructions on your packet too. Leave the quinoa aside to cool a bit whilst you chop up all your herbs and half/quarter your washed cherry tomatoes.
Whilst the quinoa is warm add in all your herbs, cherry tomatoes and spring onions and you’ll soon be assaulted with the most wonderful savoury smells of the herbs (my favourite part of creating this dish really), toss gently with a spoon and leave to rest.
Finally whisk in your lemon juice, avocado oil and seasoning in a small bowl, pour over your quinoa mixture, check for seasoning and mix again, you are now ready to dive into your delicious quinoa tabbouleh! I do hope you enjoy this delicious and nutritious dish guys, perfect to cool you down this summer, if you’re interested, I also have some extra articles on quinoa, just click on the links below.