Prep: 15 min
Tabbouleh is a fragrant salad originating in the Middle East and incredibly easy to make. Nowadays is very trendy in other countries too, and gaining a respectful position in all Greek feasts. Tabbouleh is usually served mixed with bulgur or semolina in the Arab world, but in this tabbouleh recipe, I have replaced all that with my favourite quinoa, which is very popular in modern salads for lifting nutrition. I have also topped it up with some pomegranate seeds for extra colour and sweetness.
Simple, fast, delicious and nutritious. My favourite summer salad (well, second only to the Greek salad of course :-P)
Recipe
What I like about this salad is it’s not overwhelmed with dressing. Tabbouleh is about activating the senses; first satisfying the eye with its deep green colour and red scattered spots of tomato and pomegranate, then sensing the aromas of herbs, the bittersweetness of pomegranate and tasting the crunchiness of tomato and cucumber, all wrapped in citrusy juice and a velvet olive oil coating!
Ingredients (serves 2)
1/3 cup (60g) uncooked quinoa
1/2 cucumber
1/2 onion, chopped
1 tomato
1 large bunch fresh parsley (120g)
1/3 bunch fresh mint (30g), just the leaves
1/2 pomegranate (just the seeds)
1 lemon
Olive oil
Salt & Pepper
Method
Wash the quinoa thoroughly in a large sieve, rinse, drain and repeat the same another 2 times. Then put it in a pan with 1 full cup of water (1-part quinoa to 3 parts water). Bring to boil, lower the heat to medium-low, cover and boil for 10 minutes until all the water is absorbed.
While quinoa is boiling, dice and slice the rest of the ingredients: First peel the cucumber (or use it skin on if organic), cut in half lengthwise and remove the seeds from the core with a small spoon. Same with tomato, slice and remove the seeds. Dice the onion, tomato and cucumber, add some salt and set them aside in a big mixing bowl
Wash the parsley and mint and pat them dry with a kitchen towel. Finely chop the parsley (including stalks) and the mint leaves altogether with a large sharp knife or chop them quickly with your food processor. Before you toss the herbs into the bowl with cucumber and tomato, remove any excess liquid accumulated in the bowl.
When quinoa is boiled, let it cool down for 5-10 min and mix it in the salad. As you mix, keep adding the pomegranate seeds, lemon juice, and olive oil. Season with salt and pepper to your tasting and serve.
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