I’ve just started doing a weekly evening shift at work, and this was the improvised result of throwing together what I had in the house when I got home. But hey, isn’t that how some of the best recipes are created? This is a bit of a cheat recipe in some ways, in that I’ve based this one Tabbouleh I made in the Grilled Vegetables with Giant Cous Cous Tabbouleh. However, I like trying new healthy dishes and am experimenting with quinoa as part of this. As I’ve mentioned previously, the Peruvian ‘superfood’ is very rich in protein (as well as high in fibre and iron amongst other things) and is gluten free! That makes this tasty dish a perfect healthy lunch solution made up of protein, salad veggies and absolutely no processed ingredients. It’s also exactly the kind of thing I crave as the weather is slowly getting sunnier and warmer, although I may be being a bit optimistic with the English weather there!
Please be flexible with this recipe just like I have been – I would still recommend using the traditional ‘mint and parsley’ combo if possible because mint gives such a lovely fresh flavour, but it still really worked with coriander and parsley instead. Without enough fresh lemon juice in the house, I added a bit of lime as well. The spring onion can be substituted with half a small finely chopped red onion. Get creative with it! I’ve made enough for 2 servings here.
– 100g quinoa (1/2 cup)
– 1/2 cucumber, finely chopped
– 1 large handful of pomodorino cherry tomatoes, finely chopped
– 2 spring onions, sliced
– 1 small bunch parsley, finely chopped
– 1 small bunch mint, finely chopped
– juice of 1 lemon
How to do it…
1. First, rinse the quinoa well. Add 1 cup of boiling water (or double the amount of quinoa you are using), bring to the boil and then leave covered to simmer on a low heat for around 15 – 18 minutes or until all the water has been absorbed.
2. When the quinoa is cooked, leave it to cool for around 20 minute. Then, add the fresh chopped herbs, spring onion, cucumber, tomatoes and the lemon juice.
3. Leave a few snippets of fresh herbs to top and serve!
Recipe based on Giant Cous Cous Taboulleh