Tabbouleh Recipe

By | Published | Middle Eastern, Salad | No Comment


  • Quinoa – 175 gms
  • Water – 600 ml
  • Vine-Ripened Cherry Tomatoes – 10, deseeded and halved
  • Cucumber – 3 inch piece, diced
  • Spring Onions – 3, finely chopped
  • Juice of 1/2 Lemon
  • Extra Virgin Olive Oil – 2 tblsp
  • Fresh Mint – 4 tblsp, chopped
  • Coriander – 4 tblsp, chopped
  • Fresh Flat-Leaf Parsley – 4 tblsp, chopped
  • Salt and Pepper


  1. Put the quinoa into a medium size saucepan and cover with the water.
  2. Bring to the boil, then reduce the heat, cover and simmer over a low heat for 15 minutes.
  3. Drain if necessary.
  4. Leave the quinoa to cool slightly before combining with the remaining ingredients in a salad bowl.
  5. Adjust the seasoning to taste before serving.

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