Niki’s Quinoa Tabbouleh

2016, Healthy, International, Savoury, Spring, Summer, Super Quick


Hey guys,

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

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

1 teaspoon of Himalayan salt

2 tablespoons of organic avocado oil

The juice of one organic lemon


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.


Happy Baking!


Recipe Creator


Niki’s Mediterranean Quinoa

2015, Healthy, International,, Savoury, Spring, Summer, Super Quick


Hey everyone!
Olives…Chorizo…Tomberries…Paprika…Sun-dried tomatoes…Quinoa. These are the basic components to my Mediterranean quinoa. There are deep flavours in this decadent dish, the intensely savoury-salty flavour of the olives and chorizo goes perfectly with the sweet Tomberries (miniature tomatoes) and warming paprika in the background. The textures are also quite sublime as you have the nutty and grainy texture of the quinoa and the soft meaty olives to sink your teeth into. This quinoa is truly magnificent and tickles the tastebuds in the best possible way. Enjoy it everyone!
Happy Baking!

Niki’s Californian-Quinoa Salad

2015, Healthy, International,, Savoury, Spring, Summer, Super Quick

Surfs up dude!

Fancy a really super sunny salad which is crunchy yet smooth in texture and zingy but sweet at the same time? Look no further I say! My Californian-Quinoa salad simply consists of a quinoa base and I have built upon that by drawing upon good old San Francisco foodie elements such as avocado and watercress, it is so delicious and you can feel so good inside and out when feasting on this robust salad. Give it a go guys!
Happy Baking!

Niki’s Salsa

2015, Healthy,, Savoury, Summer, Super Quick



Arriba Arriba! Summer is here! Let us rejoice with Summer parties and getting some well deserved sunshine. Whether you’re entertaining our simply looking for a delicious dip or sauce with you vegetables, my punchy salsa takes 10 minutes to create from start to finish. Here’s what you need:

2-3 ripe tomatoes or a handful of cherry tomatoes (I use a mixture for a deeper flavour)
1 tablespoon of coconut oil
1 garlic clove, crushed (optional…especially for first dates!)
1 teaspoon of sweet/smokey paprika
1 can of black pinto beans, drained and thoroughly washed
¼ cup of cooked quinoa
½ bell pepper, chopped finely
Generous pinch of Himalayan salt and black pepper


In a small saucepan simply cook down your tomatoes and garlic with your coconut oil for a couple of minutes over a medium heat. Throw in your spices and cooked quinoa along with the beans and peppers. Cook down for a further 5 minutes and if you like it extra punchy, add some cayenne pepper too.
Enjoy my fellow readers and enjoy the sun!

Niki’s Baby Kale and Quinoa Salad

2015, Healthy, International,, Savoury, Spring, Super Quick

quino quinoooo

Happy first weekend of spring everyone!
This salad has been inspired by abundance of fresh leafy greens that I see everywhere. I recently discovered a moorish and delicate leaf that I had to share with you guys…baby kale. I cannot recommend this leaf enough for its deliciousness and light flavour. Think of it as the baby sister of kale, now don’t get me wrong, I do love kale but sometimes its earthy and rough flavour can be a touch overwhelming compared to baby kale. Try it in your salad next time or better yet my quinoa salad!


Happy Baking!