RecipesPasta, Noodles, Rice And Pulses

Green Quinoa Tabbouleh recipe

“Tabbouleh is traditional made from bulgur wheat but it also works well with quinoa, which is much more nutritious and gluten free.

Dairy Free
Gluten Free
Green Quinoa Tabbouleh recipe
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Ingredients

For the dressing
  • 1 garlic clove, crushed
  • 1 tsp white sesame seeds
  • 1 small green bird's eye chilli, shredded or diced
  • a pinch sea salt
  • 2 tbsp fruity green olive oil
  • 1 small lemon, juice of
For the salad
  • 75g quinoa (dry weight)
  • 200ml good quality vegetable stock
  • 30g shelled pistachios
  • 50g curly kale, roughly chopped
  • 50g baby spinach leaves, shredded
  • 30g wild rocket chopped
  • 4 spring onions, chopped
  • a handful fresh coriander, chopped
  • 1 small avocado, peeled, stoned and diced
  • 1 tbsp toasted pine nuts
  • 1/2 tsp ground allspice
  • 1/2 pomegranate, seeds

“Tabbouleh is traditional made from bulgur wheat but it also works well with quinoa, which is much more nutritious and gluten free. Cooking it in vegetable stock instead of water gives it a delicate flavour. Pistachio, pomegranate seeds and pine nuts add nutritional value as well as fabulous textures.”

Top Tips: Top with grilled halloumi or tofu and add roasted red or yellow peppers, butternut squash or pumpkin

Reproduced with kind permission from Petronella Ravenshear’s The HBD Cookbook published by Harper Collins.

Method

01
Rinse the quinoa in a sieve under cold running water. Bring the vegetable stock to the boil in a saucepan and stir in the quinoa. Reduce the heat, cover the pan and simmer for 12-15 minutes until just tender. Turn off the heat and leave the quinoa to steam in the pan for 5 minutes. Drain well, fluff up with a fork and set aside to cool. 
02
Set a non-stick frying pan over a medium heat. Put the pistachios into the hot pan and toast them, tossing gently, for 1-2 minutes until they are golden. Watch them carefully to make sure they don't burn. Remove from the pan and cool before chopping.
03
Make the dressing: in a pestle and mortar crush the garlic, sesame seeds, chilli and salt. Gradually stir in the oil to make a garlicky paste, then add the lemon juice, stirring until well amalgamated.
04
Mix together the kale, spinach, rocket, spring onions and coriander in a bowl. Gently stir in the avocado, pine nuts, allspice, cooled pistachios and quinoa. Toss everything together in the dressing. 
05
Divide the tabbouleh between 2 serving bowls. Sprinkle with pomegranate seeds and serve.