This gluten-free tabbouleh is my take on the popular Middle-Eastern parsley salad. Healthy, fresh, tangy, and easy to make appetiser!
- ⅓ cup / 65g quinoa (I used tri-coloured, but you can use white as well)
- 1 bunch (around 80g / 2.82 ounces) curly leaf parsley, stems removed and leaves chopped
- 25–30 mint leaves, chopped (about a handful)
- 2–3 (depending on size) / ½ cup spring onions / scallions, thinly sliced (both white and green parts)
- 1 large tomato, chopped (ripe but firm)
- ½ cup / 80g pomegranate arils (around ½ of one)
- ⅓ cup / 40g slivered almonds*
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice (preferably fresh)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon sumac (optional)
- To cook the quinoa: Using a fine mesh sieve, wash the quinoa until the water runs clear and the quinoa is no longer foaming (the outer layer is called saponin, which creates the foam). Let it drain well.
- In a small pot, add the quinoa and 2/3 cup of water, place the lid on partially, and bring to a boil then reduce the heat slightly and cook for around 8-10 minutes.* Once all the water has evaporated (I give it a little shake to check if it moves, if not, all the water has evaporated and absorbed), remove it from the heat and put the lid on to let it finish cooking and fluff up for around 5-10 minutes.
- Transfer the cooked quinoa to a flat plate and spread it out so that it cools quicker. Toss it with a spoon every once in a while to help it cool faster.
- In the meantime, combine the rest of the ingredients in a large bowl. By this stage, the quinoa should be cooled so add it to the salad. Toss well and serve.
- This salad is best enjoyed straight away or within 24 hours.
Quinoa cooking: The time will vary depending on the quinoa’s age and your stove. I also like to cook the quinoa the day before or a few hours before, so it’s completely cooled and ready to go.
Slivered almonds: You can lightly toast them on a skillet if you want to bring out their nuttiness even more.
Want to prepare it ahead of time? If you want to keep it for longer or prepare it ahead of time, remove the seeds and pulp from the tomatoes and keep the dressing aside and add it when serving. Everything else can be cooked, chopped and combined beforehand.
You can adjust the ratios in this salad to suit you. There are no hard rules around how it should be made. This is how I like it.
- Diet: Vegan