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Tabbouleh

A traditional Lebanese dish made even healthier by switching out the normal bulgur wheat with quinoa. Quinoa is a high protein, high fibre grain containing all the essential amino acids. It makes a perfect sub for the bulgur wheat and is gluten-free too. This is one of my favourite salads that I have with my evening meal, and it’s perfect to have as a left-over for lunch the next day. Always make extra. You’ll eat it for sure.

  • Cuisine: Salad/Side
  • Preparation Time: 15 minutes
  • Cook Time: 10 minutes
  • Total time: 25 minutes
  • Servings: Makes 8 generous portions
  • Allergens: None
  • Requires: Chopping board, knife, large mixing bowl, lemon juicer, saucepan

Ingredients

  • Makes 8 generous portions:

    • 200g of dry quinoa
    • 800 ml of water
    • 2 red onions
    • 4 spring onions
    • 8 whole tomatoes
    • 20g fresh mint
    • 80g fresh parsley
    • Salt and pepper to taste
    • Juice of 3 lemons

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Method

  • Cook the quinoa in the 800ml of water for 5 minutes on a rapid boil and then take it off the heat and add in a drizzle of oil and a pinch of salt – let it stand until it’s cooled (be very careful not to overcook the quinoa, tabouleh is better light and fluffy, not overcooked and soggy)
  • Add the quinoa to a mixing bowl and finely dice the onions and tomatoes and mix well, add the lemon juice and finely chopped the fresh herbs. 
  • Season with salt and pepper and serve.

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Author Jay Halford

I am a health-conscious chef specializing in plant-based cuisine that incorporates juice programmes, food programmes, online cooking courses, recipes and educational resources that inspire the pursuit of a healthier way of living. I believe that your diet is supposed to be your greatest ally, supporting you to feel strong, look good, think clearly and achieve your goals, nothing less. A consistent healthy plant-based diet does that 100% - and I am committed to helping you experience its real healing power so that once you discover it, you'll never want to look back.

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