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Quinoa Tabbouleh Salad

Lately, Buzz and I have been going to my local library on Saturdays. It’s the perfect place to do some work on Saturdays, especially since the weather has heated up for summer and I don’t have air conditioning at home. On these days we go to the local café (Victoria Park Cafe) for lunch and we end up getting falafel rolls each time, every time, without fail. I surprised myself with the fact that I could actually have the same food… again, and again, and again. I used to be more adventurous and would refuse to order the same thing from a restaurant as it seems like ‘wasted calories’ but it seems that as I am getting older, I’m less fussed about these things.

But one thing hasn’t changed. The foods I eat when I’m eating out still inspire me, and I still like re-creating them at home.

When we order our falafel wrap, we always ask for ‘extra tabbouleh’ (also called tabouleh or tabbouli). We both love our tabbouleh! One day, the café owner was so generous that he gave us much more ‘extras’ than anticipated and couldn’t finish our wrap. Guess there’s only so much falafels and tabbouleh one can eat in a single sitting. By the way, for those who are unfamiliar with tabbouleh, it is a traditional (and very popular) lebanese salad served as part of a mezze plate or use to fill a wrap.

Like our giant falafel wraps.

One day, back at home, I felt like some tabbouleh and decided to make my own customised version. I used quinoa to increase its protein content and I ended up accidentally making it gluten-free and wheat-free. And since there’re no falafels in the house, I added beans to the salad to make it more substantial and satisfying.

Not sure if you can get addicted to salad but it was hard to put the fork down once I started eating this.

Quinoa Tabbouleh Salad

Ingredients:

  • ½ cup of quinoa
  • 2 large tomatoes, finely diced
  • 1 large cucumber, finely diced
  • 4 cups of finely chopped flat leaf parsley
  • 1/2 can of red kidney beans, rinsed and drained
  • 1 tablespoon of lemon juice
  • 2 tablespoon of extra virgin olive oil
  • Sea salt and freshly cracked pepper to season

Method:

  1. Cook quinoa in 1 cup of vegetable stock until tender but not too soft. Check out this post for the complete instruction on how to cook quinoa. Set aside to cool.
  2. Transfer parsley, quinoa, tomatoes, cucumber and red kidney beans into a big bowl.
  3. Drizzle with the extra virgin olive oil. Toss gently.
  4. Season with  freshly ground sea salt and cracked pepper and serve

Though we love our falafel roll, we like to eat our quinoa tabbouleh salad with some Linda McCartney Vegetarian Sausages :)

So, have you had tabbouleh before? Do you like it?

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