I have been craving this dish for weeks. When I bought 2 bunches of fresh, organic parsley a few days ago I knew I just had to make it.
This delicious Middle Eastern dish is so refreshing and zesty, and can be eaten as a side dish or as a main meal (which I often do!) It has a strong parley and mint taste, so if you don’t like either of these herbs, this dish may not be for you (although you’ll definitely be missing out!)
Traditionally, tabbouleh is made using bulgar wheat, but as I eat a gluten-free diet, I use quinoa (millet will also work).
- 2 cups of cooked quinoa
- 300g fresh parsley (about 2 large bunches – organic if possible)
- 50-90g fresh mint
- 150g spring onion
- 3-4 large tomatoes (or 2-3 handfuls of baby/rosa tomatoes)
- 1/2 cucumber
- 1-2 tsp herb salt (if using plain salt, use less and adjust according to taste)
- optional: dash of cayenne pepper
- Juice of 1-2 lemons
- 45ml olive oil
- Wash the parsley thoroughly in salt water, rinse and drain water. Chop parsley and mint using a food processor (or by hand)
- Chop tomatoes and cucumber into small pieces.
- Finely chop spring onion
- Place cooked quinoa in a large bowl and add chopped parsley, mint, tomatoes, cucumber and spring onion. Mix together.
- Add lemon juice, olive oil and seasoning and mix well.
- Serve and enjoy!
Note: This salad keeps well in the fridge and is delicious served chilled!