Tabouli is traditionally made out of bulgur wheat and goes great in pita breads, or with hummus and other dips. A firm favourite of mine, I thought I would try and mix it up slightly by substituting the bulgur wheat grain with quinoa. To be honest, this was done out of necessity on this particular occasion – we had no bulgur wheat on hand, but we had stacks of quinoa. The substitution worked fabulously! This isn’t too surprising considering that all the yummy flavour comes out of the herbs and ingredients of the dish itself.
- 3 c cooked quinoa
- 1.5 c flat-leaf parsley
- 1 c mint
- 1/4 c chives
- 250 g cherry tomatoes, quartered
- 1 T lemon zest
- 2 T lemon juice
- 2 T olive oil
- salt and pepper
- [flatbread to serve, optional]
- Cook the quinoa with a 1 : 2 liquid ratio. I would cook 2.5 c quinoa with 2.5 hot water, or if possible stock of some kind.
- Place the cooled quinoa, parsley, mint, chives, tomatoes and lemon zest in a bowl and toss to combine.
- Mix together the lemon juice, oil, salt and pepper.
- Pour over salad and toss.