Combine any salad vegetables for variety of colour and to suit your own taste. While tabouleh often features bulghur wheat, or couscous, the nutty flavour of the quinoa grain complements the fresh herbs. While we’re at it, we’ve used a bit of poetic license by adding in some soy sauce, but it works for us.
½ cucumber, skin on, diced small
½ courgette, coarsely grated
2 tomatoes, diced (drain off excess liquid and seeds)
1 red onion, finely diced
25g fresh mint, leaves chopped (or chiffonade)
25g flat leaf parsley, leaves chopped
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp soy sauce
salt and freshly cracked black pepper, to taste
- Rinse the quinoa in a sieve, rubbing your fingers through the grain until the water runs clear.
- Place the quinoa and water in a saucepan with a pinch of salt. Bring to a boil, cover, then simmer for 15 minutes, stirring occasionally until all the water is absorbed. Set aside to cool (to cool it down quickly, spread it over the surface of a large baking tray, uncovered).
- When cool, transfer the quinoa to a wide bowl. Stir in the cucumber, courgette, tomatoes, red onion, mint and parsley until fully combined.
- Next stir through the extra virgin olive oil, lemon juice, soy sauce and paprika. Season to taste. This salad will keep in the fridge for two days.
Note: ‘Chiffonade’ Mint by laying the leaves on top of each other, rolling them into a cigar and slicing finely.