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quinoa tabbouleh

Quinoa Tabbouleh

We’ve had computer problems around here so I’ve been offline for a few days but happily all those pesky gremlins have been shooed away and we’re back in working order – relief! This salad is my eldest daughter’s favorite side dish, it’s SO easy to make, sits quite happily in the fridge for a few days (in fact it tastes better the next day) and is tremendously good for you. Quinoa is probably the best known of the superfoods. It’s been around for a while – about 4,000 years in South America where it originated. It’s said to be a complete protein containing all the essential amino acids along with plenty of fiber, phosphorus, magnesium, iron and calcium, plus it’s gluten free. In other words, you could live on this and I would happily do so!



1 ½ cups quinoa

3 cups water

1 teaspoon turmeric

Pinch of salt and pepper

1 pint cherry tomatoes, halved or quartered

1/4 red onion, finely chopped

1 cup finely chopped parsley, finely chopped

1 cup finely chopped mint, finely chopped

1 English cucumber, seeded and diced


Juice and zest of a lemon

1 tablespoon red wine vinegar

1 heaped tablespoon Dijon mustard

1 clove garlic, crushed

Salt and pepper to taste

6 tablespoons olive oil


1. Rinse the quinoa. Place in a saucepan with the water, bring to a boil, turn down to a simmer and cook for 10-15 minutes.  The quinoa is fully cooked when you see tiny spirals (the germ) separating and curling around the seeds.

2. Place in a bowl and allow to cool.

3. Chop the tomatoes, onion and cucumber.

4. To make the dressing, mixture together the mustard, vinegar, garlic, salt and pepper, whisk in the olive oil one tablespoon at a time until emulsified.

5. When the quinoa is cool add the tomatoes, cucumbers, onion, herbs and dressing. Mix together thoroughly.  Just before serving add a squeeze of lemon juice and a sprinkle of salt and pepper.