I just love a traditional Lebanese tabbuleh. It’s the abundance of herbs and the juicy dressing that I just can’t resist and always order when on the menue. So when I then try and recreate dishes like that for the whole family, in this case I’ve made a QUINOA TABBULEH, I always follow a similar pattern: the recipes are simplified, shortened so that they can be made even when life is hectic – the ingredients are mostly staple items so that I can just knock things up – but the flavours need to stay strong and dance round our palette. Easy!
This Quinoa tabbuleh recipe is open to loads of variations, so use any veg you have in the fridge, chop them into small pieces and off you go! I often batch cook quinoa and keep it in the fridge so something like this quinoa tabbuleh can be whipped up in no time!
But for today’s recipe I’m using super simple staple veggies which I know the kids love too!
Ingredients – for 2 portions
100g dried quinoa
75g parsley, roughly chopped
two handfuls of cherry tomatoes, cut into quarters
1/3 rd cucumber, cut into small dices 1/2 yellow pepper, cut into small dices 100g of feta, chopped (optional)
For the dressing
1 -2 tbsp olive oil
juice of 1 lemon, zest of 1/2
1-2 garlic clove, crushed
Cook the quinoa following pack instructions, then set aside to slow to cool down. Make the dressing by adding all I ingredients to your quinoa tabbuleh and mix it all under really well.
And as always: taste and if you want to add more of any of the dressing ingredients- go for it! You can really make this your own! D xx