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Alkalising Quinoa Tabouleh Recipe

Name: Alkalising Quinoa Tabouleh Recipe
Total time: 20 min
Yield: 4
Cuisine: Other
Ingredients: 1 cup or 175g quinoa OR; 1 cup or 175g black quinoa OR; 1 cup or 175g red quinoa OR; 1 cup or 175g quinoa tri colour; 2 cups or 500ml water; 2 tomatoes, chopped; 1 cucumber, chopped; 2 salad onions, finely chopped; 1 bunch flat parsley, chopped; 1 bunch mint, chopped; 2 lemons, juiced OR; 2 limes, juiced; 4 tbsp or 60ml good quality extra virgin olive oil

Replace the couscous with quinoa and you get a protein packed and low GI tabouleh, but still as delicious as the original. Use red, black or tricolour quinoa for a really pretty looking dish.

Posted by: michael
On: 08/08/2013

Cuisine

Other

Time

15 - 30 mins

Skill Level

Newbie

Serves

Courses etc.

Detox
Lunch Box
Starters

You will need

Ingredient	Add
1 cup or 175g quinoa OR		More products
1 cup or 175g black quinoa OR		More products
1 cup or 175g red quinoa OR		More products
1 cup or 175g quinoa tri colour		More products
2 cups or 500ml water
2 tomatoes, chopped		More products
1 cucumber, chopped	Awaiting stock	More products
2 salad onions, finely chopped	Awaiting stock	More products
1 bunch flat parsley, chopped	Awaiting stock	More products
1 bunch mint, chopped		More products
2 lemons, juiced OR		More products
2 limes, juiced		More products
4 tbsp or 60ml good quality extra virgin olive oil	Available only in our Tollcross shop	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Put the quinoa of your choice in a fine mesh colander and rinse thoroughly under a running tap. This will remove the coating on the quinoa and ensure that it does not taste bitter.
Put the quinoa in a saucepan with the water. Add a pinch of salt and bring to the boil. Cook for 5 minutes, then remove from the heat and set aside for 10 minutes to allow the quinoa to soak up water.
Drain the quinoa and fluff it with a fork.
Combine the quinoa, tomato, cucumber, salad onion and herbs in a large mixing bowl.
In a small bowl, whisk together the lemon or lime juice and the olive oil. Season with sea salt and freshly ground black pepper and pour the dressing on the quinoa.
Mix well to distribute the dressing.
You could serve the tabouleh immediately, but the flavours will greatly improve if you allow it to marinate in the refrigerator for a couple of hours first.
Any leftovers will keep well in the fridge for up to a few days.