Quinoa tabouli makes a wonderfully healthy change from the traditional bulgur salad. Made with lots of parsley, mint, lemon and olive oil, this quinoa tabouleh is easy and delicious. It's also rich in protein and minerals and completely gluten free.
1 cup/280g of quinoa
one teaspoon of coarse salt
freshly ground black pepper
1 cup flat leaf Italian parsley
½ cup fresh mint
4 spring onions/green onions
4 tablespoons of lemon juice
4 tablespoons extra virgin olive oil
1 large, ripe tomato
First rinse the quinoa well using a strainer or sieve. Place in a pot with the salt and 2 cups or 500mls of water. Cover and bring to the boil, then lower the heat as far as you can and cook slowly for 15 minutes until all of the liquid has been absorbed.
Now turn off the heat, remove the lid and place a clean towel over the quinoa. Cover again with the lid and leave the quinoa to sit for another 10 minutes. Allow to cool, then fluff up with a fork and season with a little freshly ground black pepper. The cooked quinoa should be fluffy and the curl-like germ will separate slightly from the seed.
While the quinoa is cooking, chop the herbs, and thinly slice the onions. Add these to the cooled quinoa with the lemon juice and olive oil. Stir well to combine everything and serve at room temperature.
I find this is best made quite fresh because the lemon starts to lose its zing after a couple of hours. If you want to make it sooner than that, wait till the last minute to add the juice.