Quinoa tabouli salad

quinoa tabouli salad

quinoa tabouli saladQuinoa pronounced Kinwah is the only grain that contains complete protein, it is therefore an excellent source of protein for vegetarians and meatless dishes. A cheap source of protein which takes no effort to cook.



Serves: 4

Total time: 20 minutes


  • 8 spring onions
  • 8 tablespoons of lemon juice
  • 2 cup quinoa raw dried
  • 8 tablespoons olive oil
  • Black pepper freshly ground
  • 2 tomatoes large ripe
  • 4 tablespoon sea salt
  • 1 cup mint
  • 2 cup flat leaf parsley


  • 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

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