Remember when I told you that there was a time in my life when I ate fried rice for lunch every single day? Well, there was also a time when I ate tabbouleh for lunch every single day.
I recently realised that since giving up wheat, I haven’t spent a lot of time revisiting my tabbouleh days. When I whipped up this test batch of wheat-free quinoa tabbouleh, it was clear that ignoring it for all these years was a huge mistake.
Not a fan of tabbouleh? I get it. But make sure you’ve really given it a go first. Sometimes, I cook some gluten-free penne pasta, drizzle it with a touch of red wine vinegar, sprinkle it with some nutritional yeast flakes and mix a couple of dessert-spoons of this tabbouleh through it. Some might call it carb overload. Others (myself included) would question whether that’s really such a thing.
Easy quinoa tabbouleh
Makes enough to feed four people as a generous side
1/3 c extra virgin olive oil
Juice of 1 lemon
200g cherry tomatoes, quartered
3 spring onions, finely sliced
1 c parsley, finely chopped
1/2 c mint, leaves torn
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp sumac
1/2-3/4 c cooked white quinoa
Salt and pepper
In a small bowl, whisk olive oil with lemon juice. Set aside.
In a medium-sized bowl, add tomatoes, spring onions, parsley, mint and spices. Mix to combine.
Gently fold the quinoa through the salad ingredients. Season with salt and pepper to taste.