Quinoa Tabbouleh

Hopefully by clicking on this recipe you acknowledge that this is not a traditional recipe. I love the original, but I want to share my wonderfully simple (family friendly) version of tabbouleh. It’s quick, uses quick cooking quinoa instead of cracked wheat and of course is really tasty. I like to make the Parsley the hero of this fish. It’s a very nutritious herb, high in flavonoids (antioxidant and inflammatory), vitamin A, vitamin C, folate, potassium and even iron and calcium. Using a sprig here and there isn’t enough to reap the benefits, so grab a big bunch and make it the star. If you’re not a big enough fan of parsley for the quantity used, use half parsley and half another chopped leafy green, like rocket or baby spinach.

Before you get started, I need you to do me a favour. PLEASE make it ahead and put it in the fridge before serving. Sure, it’s nice enough fresh. It tastes like parsley and quinoa and tomato and lemon… but let it sit and the tomato juice adds to the dressing, the parsley tenderizes and the quinoa soaks up all of those lovely flavours. It’s worth it, I promise.

Quinoa Tabbouleh

Quinoa tabbouleh


Serves 4 as aside

1/2 cup quinoa
1/2 cup water
1 cup parsley leaves
250g cherry tomatoes*
2 tbspns Extra Virgin olive oil
3 tbspns lemon juice
Salt + Pepper

How to

1. Put the quinoa and water in a small saucepan on medium heat. When the water starts to boil, give it a quick stir and put the lid on. Cook for 15 minutes then turn the heat off and leave to cool.
2. Chop the tomatoes and parsley and add it to a salad bowl.
3. Add the olive oil, lemon juice and a pinch of salt and pepper.
4. Mix well to get the dressing to coat the tomatoes and parsley. Add the quinoa and stir again.
5. Cover and refrigerate for at least an hour (or overnight) before serving.

*You can use regular tomatoes too, just make sure they’re perfectly ripe. Under ripe tomatoes make a sad tabbouleh.
Tips for Fussy Eaters:  I’ve left out the onion from this traditional dish to make it more appealing to kids. I suggest chopping the parsley very finely to avoid any ‘offensive’ chunks. You can also swap the lemon juice for orange juice, which is really delicious too.
If you’re not feeding fussy eaters, then add in some finely diced red onion or spring onion in with the tomatoes and parsley.

Sarah Moore is a mum, and university qualified Registered Nutritionist. She has 10 years’ experience working with families to improve their health and well-being. Sarah has a simplistic and practical approach to family nutrition and offer private consultations and group information sessions in Perth, Western Australia. You can find her on Facebook and Instagram for more healthy tips and tricks. 

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I am a Registered Nutritionist living in Perth, Western Australia. My approach to nutrition and wellness is refreshingly practical and family focused. My philosophy is matching simple good foods to your lifestyle. You don’t need diet supplements or strict regimes to lose weight. Finding healthy foods you enjoy is the key. I don’t believe in expensive fads, gadgets or quackery. I don’t support products or services without a base in science. I love turning complex nutrition advice into relevant and practical tips we can all adopt. It is easy to feel overwhelmed by nutrition and lifestyle advice. I’ll help you focus on the strategies that will make a real difference to your health.

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