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.
More Refreshing Detox Salad recipes from around the web
I love ginger. It’s one of my favourite things. It’s not just the taste it’s also something that makes me feel good. There are certain foods that I really find restorative when I eat them. Mint is another one. So is parsley. There’s no mint in this but there is parsley. There’s also honey in the dressing. And if you’re finding it really difficult to detox sometimes adding some sweetness to recipe makes it that bit easier. Well, that’s how it is for me.
The important bit of this recipe is the dressing. It sounds different and quite nutritious. The one thing I’d change is to substitute parsley for the cilantro/coriander. I like coriander but usually I need it to be in something spicy in order to really appreciate it.
What makes this a detox salad for December specifically? I don’t know. Seems like it makes for a good detox dish all year round. It’s full of good fat with the avocado, chia seeds and tahini, full of vitamins and minerals with the fruit and vegetables, and full of fibre. And with all that stuff and all the chia seeds you can be sure it’s very filling. I guess some people have much less need for filling dishes during the good weather – but I’m not made that way. So yes, this one is good all year round detox salad for me.
I want to try this. I rarely eat fennel which is weird because I actually love liquorice-y flavours, although I do like it in sweet more so than savoury things. The fact that this is with oranges makes me think I could really love it. Also I want to try it with pomelo – and maybe kiwi fruit?
This week I had pineapple tossed in salt and chilled with torn basil leaves. If you haven’t tried it you should it is totally yummy and yes it’s one of those simple restorative dishes that will make you feel good. This recipe adds some quinoa into the mix making it even more nutritious and more of whole meal. Honestly I may just stick with the pineapple, salt and basil all by itself – but yeah maybe I’ll try this. Sounds like a very healthy lunch.