Summer is just around the corner… and bring on the salads I say! Tabbouleh is an absolute classic, so fresh and tasty. It is a perfect accompaniment to many dishes but is also an awesome sandwich and wrap filling.
Tabbouleh Salad is really healthy as it is loaded with chopped antioxidant rich fresh herbs. Some people can’t handle wheat and gluten so replacing the soaked Bulgur Wheat with cooked quinoa is a great alternative. Not only is quinoa gluten free but is a good source of protein and a number of minerals.
Team this salad with grilled veggie kababs and hummus, in a falafel wrap or simply in your work lunch box.
Quinoa Tabbouleh Salad
1 punnet cherry tomatoes
1 medium cucumber
1 medium bunch parsley
1 medium bunch mint
1 cup cooked quinoa (cold)
¼ teaspoon chilli flakes
¼ teaspoon garlic granules
¼ teaspoon dried Italian herbs
Juice of one juicy lemon (about ¼ cup)
2 tablespoons extra virgin olive oil
salt and pepper
Quarter the cherry tomatoes & finely dice the cucumber and add to a salad bowl.
Finely chop the parley and mint leaves and add to the bowl.
Add the quinoa to the bowl and stir everything until there is even distribution.
Add the remaining ingredients and stir once again until combined.
Cover and set aside, in the fridge, for the flavours to combine for at least 30 minutes before serving.