quinoa tabouli
I think we’ve all been in a situation where we’ve been asked to bring a plate and have NO idea what to bring … enter my super easy and delicious quinoa tabouli salad! This salad is perfect for sharing with people you love and actually tastes better and better the longer you keep it in the fridge.
recipe (serves 5-6)
ingredients
1 cup quinoa
1.5 cups continental parsley
Handful of mint
6 chives
1.5 cup cherry tomatoes
1 cucumber
1 tsp sumac
Juice of 1 lemon
4 tbsp olive oil
Salt to taste
method
1. Rinse your quinoa and pour it into a small saucepan along with two cups of water. Bring to the boil then reduce the heat to low and put the lid on. Allow to cook for 15 minutes (or until the water has all been absorbed). Remove from the heat and allow to cool for 10 minutes.
2. Take the stems off the parsley and mint and finely chop (you can use a food processor to do this faster, just keep an eye on it because we don't want a paste). Add to a large bowl.
3. Chop up the tomato, chives and cucumber (remove most of the seeds if you can) and add to the bowl with the herbs along with cooled quinoa.
4. In a small bowl, mix together the lemon juice, olive oil, sumac and a tsp of salt.
5. Pour the lemon mixture into the large bowl and give everything a really good mix. Taste for seasoning and adjust if you need to.
6. Put in the fridge for a couple of hours before serving (this helps to develop all the flavours and make it taste even more delicious!).
tip
This is a great one to prepare on a Sunday for lunches because the flavour gets better and better the longer it is in the fridge.
