passion for food and cooking

Tabbouleh and Quinoa Salad

Tabbouleh and Quinoa Salad

This salad was yum but it was missing something. I think this is a great base of a quinoa salad and you can then throw in what ever you have on hand in the fridge or pantry, or even put some into a wrap. The tabbouleh is fantastic on it’s own. I am a little obsessed with it at the moment and have it on the side to a meal or in a wrap. If you don’t like quinoa, use couscous!

With the tabbouleh, I like everything finely chopped and the same size so I am very finicky about prepping the tabbouleh. If you like yours chunky then go for it!

1 cup quinoa (I used tri-colour), rinsed to remove any residue
2 cups stock or water
1 can (400g) chickpeas, drained and rinsed

Large handful of fresh parsley, finely chopped
small handful (half amount to parsley) fresh mint, finely chopped
2 tomatoes, deseeded and finely chopped
1/4 cup pine nuts, toasted
juice of half lemon (or more if you like)
salt and pepper

Suggestions for salad:
1. roasted vegetables, cut into small chunks
2. roasted capsium and olives for a Mediterranean quinoa salad (yum!)
3. char-grilled zucchini and feta
4. roast chicken
5. tin of cooked lentils, drained and rinsed
6. goji berries and seeds
options are endless!!


1. To cook quinoa it is 1 part quinoa to 2 parts water or stock. Put stock or water and quinoa into a pot and bring to boil. Once boiled, give it a stir, lower heat to a gentle simmer and pop the lid on for 15 minutes or until all liquid is gone. If using stock, you don’t need to add an salt.

2. Once cooked, add chickpeas and pop in a bowl to cool.

3. In the meantime, to make tabbouleh, pop the parsley, mint, tomatoes in a bowl and mix. Add lemon juice and a glug of olive oil and season to taste. You might like a little more lemon juice.

4. To toast pine nuts, put in a clean saucepan over medium heat, and keep giving it a shake so the toast evenly, until lightly golden. Do not leave alone and they can burn quickly and then they become bitter and you’ll need to start again! Add pine nuts to parsley mixture and give it a stir to combine.

5. Once quinoa has cooled, add the tabbouleh and mix to combine. Enjoy!


Links to the other recipes:
Char-grilled Zucchini
Roast Smashed Potatoes
Chicken Schnitzels

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