About this recipe:This tabbouleh recipe is different. Instead of using bulgur like traditional tabbouleh, this recipe uses quinoa. It is a grain that is available at health shops. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes.
1 pinch salt
4 tablespoons olive oil
4 tablespoons lemon juice
1/2 teaspoon sea salt
3 tomatoes, diced
1 cucumber, diced
2 bunches spring onions, diced
2 carrots, grated
60g fresh parsley, chopped
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Method Prep:15min › Cook:15min › Ready in:30min
In a saucepan bring water to the boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, spring onions, carrots and parsley. Stir in cooled quinoa.
This recipe is delish as it's written, but to boost flavour even more you can add one or any of the following in step 2: 1/2 teaspoon lemon zest, 2 tablespoons torn fresh mint leaves, 1/2 teaspoon ground cumin.