In the good old days I loved tabbouleh made with burghul but since Coeliacs I’ve had to adapt and the family with me, most of the time!
Quinoa is a great alternative and really goes well with the fresh flavours. I do use large quantities of herbs, the weights given are for leaf weights, not the stalks! If you aren’t a huge fan of parsley or mint, just play around with the herbs until you get it the way you like it.
Serves 6. We often have tabbouleh with beetroot falafels and Greek yogurt. The boys have flat breads too.
180g white quinoa
50g mint leaves, finely shredded
50g fresh parsley leaves, finely shredded
3 spring onions, finely sliced
4 large tomatoes, deseeded and diced finely
juice of 2 lemons
2 tablespoons olive oil
salt and pepper
Measure the quinoa into a medium pan, add the cold water and cover with a lid, bring up to the boil and then simmer for 14mins. Allow to sit for 5 minutes before removing the lid.
Tip the quinoa into a sieve and run cold water over it to cool, allow to drain completely.
Combine all of the ingredients in a large bowl and allow to sit for 30minutes to allow the flavours to develop.
Serve with beetroot falafel.