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Quinoa Tabbouleh

Quinoa Tabbouleh

I was looking through my cookery books, hoping for some inspiration and a recipe that couldn’t fail. As I leafing through Blazing Salads 2 (Blazing Salads is vegetarian deli here in Dublin) I came across Quinoa Tabbouleh. I love tabbouleh. It tastes so fresh and and the blend of olive oil and lemon also give it a gorgeous creaminess that says summer is still here.

Tabbouleh is traditionally made with bulgar wheat which contains gluten. Quinoa is high in protein and fibre so if you are avoiding gluten quinoa is a good substitute for bulgar wheat in this recipe.

The recipe in the book uses 250g of quinoa, 1 tablespoon of extra virgin olive oil and 1 tablespoon of lemon juice. I used 100g of quinoa – because that was what I had to hand – I also added 1 dessertspoon of extra virgin olive oil and the juice of half a lemon. I tend to like a lot of dressing so you might prefer the quantities in the original recipe. I’m a big fan of lemon so I also added some lemon zest to the juice to really bring out the lemon flavour and then I added some onion (shallot) to balance out any of the bitterness in the zest. I kept the original amounts of tomato, cucumber, mint and parsley. I added a good bit of salt and I also added a little pepper. The result is I absolutely loved it and I’m definitely going to be making this again.

ingredients for quinoa tabbouleh
Quinoa, olive oil, lemon juice and zest, tomato, cucumber, shallot, mint, parsley, salt and pepper.
ingredients for quinoa tabouleh ready to combine
With quinoa cooled and fluffed up, it’s ready to combine with the rest of the ingredients. The salt in the photo is the large flake kind but I grind it with the back of a spoon to make sure it’s finely ground before adding to the salad.
quinoa tabouleh ready to chill
When combined cover with cling film and leave to chill in the fridge for 30 minutes or so.
The refreshing taste of summer. If we had a summer… Anyway, enjoy!

Get the full recipe here >>

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