tabbouleh with quinoa

Everybody needs to have a few go-to salads in their repertoire. By all means, there’s nothing wrong with the humble and old school combo of some iceberg/tomato/cucumber and Spanish onion thrown together in a bowl. This tabbouleh with quinoa is just a little bit well.. a little bit ‘more’ when you’ve got friends over don’t you think? Something a bit different and impressive – great for this warmer weather.


Perfect served with any grilled meat or fish, or as an accompaniment to Nagi’s chicken kebabs, it makes for a show stopping meal. The addition of the cornichons is lovely; it really gives it some full-on flavour. The lemon juice makes it zing and the large amount of herbs – both mint and flat leaf parsley results in a salad that is oh so fresh!

Beautiful and light – give it a go over the weekend. Invite some friends round for a barbie and make sure you’ve got plenty of cold drinks in the fridge.

This is simple, no fuss food at it’s best.





tabbouleh with quinoa

1 x large clove of garlic, crushed
3 x spring onions, finely sliced
6 x cornichons (baby cucumbers), finely chopped
A handful of cherry tomatoes, chopped
1/2 a bunch of fresh mint, finely chopped
1/2 a bunch of fresh flat leaf parsley, finely chopped
The juice of a lemon
1 x cup of cooked quinoa* (cooked according to packet instructions)
A good seasoning of salt and freshly cracked pepper
2 x tablespoons of olive oil

  • Simply add the garlic, onions, cornichons, tomatoes and herbs in to a large mixing bowl and stir to combine.
  • Season with the lemon juice, salt and pepper and pour in the olive oil.
  • Mix in the cooked quinoa and taste to check the seasoning.

Serve straight away or keep in an airtight container in the fridge until required.

Lo’s tips

  • *It’s usually 1 x cup of rinsed quinoa to 2 x cups of water. I cook mine on the stovetop with the lid on. Bring it to the boil and then back off to a very low simmer for about 10 minutes or until the water has absorbed and the quinoa has ‘puffed up’. Let it sit for a further 10 minutes before fluffing it up with a fork.


If you make this tabbouleh, please leave your comments below. xx

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