Today I am adding a new ‘recipe’ to the blog. It is tabouleh with a twist – made with quinoa rather than the traditional cracked wheat which makes it gluten free. The fresh, clean feel to this dish makes it perfect for summer meals. Unlike many salads, it can also be made a day ahead. In fact, I think making it beforehand allows the flavours to develop even more.

This is a rather loose interpretation of a recipe as the quantities are variable and can be adjusted according to taste.

The photo shows the tabouleh served with a piece a zucchini quiche for lunch.

QUINOA TABOULEH

Ingredients

1/2 cup tri-colour quinoa
2 cups water
1 teaspoon vegetable stock powder
I cup curly leaf parsley, finely chopped
3 spring onions, finely chopped
1/2 tomato, diced
1/2 small cucumber, diced
1/4 red capsicum, finely diced

1 tablespoon olive oil
2 tablespoons lemon or lime juice
1 tablespoon rice wine vinegar
Ground black pepper
Salt

Method

Cook the quinoa in boiling water with stock powder added. Watch carefully and stir as required. Aim to absorb all of the liquid and not overcook the quinoa. Spread cooked quinoa on a tray, fluff with a fork and allow to cool thoroughly before adding the remaining ingredients and dressing.