Tabbouleh is an arabian salad traditionally served as part of a Meze. It is made with bulgar Wheat , tomatoes, cucumbers, finely chopped herbs and seasoned with a pomegranate dressing
I love it!
So I made my own gluten and sugar free version using quinoa instead of bulgar wheat and fresh pomegranate instead of pomegranate molasses.
I served it with Spinach, homemade falafel and hummus and it was fresh and tasty, the little pomegranate jewels (as my son calls them!) making it look beautiful too! This dish is destined to become a staple in my kitchen.
Quinoa Tabbouleh (Gluten and sugar free)
- 150g quinoa
- 200 mls vegetable stock or 1 vegetable stock cube in 200mls water
- 3 cloves garlic, minced
- 0.5 cucumber, finely chopped
- 100g cherry tomatoes, finely chopped
- 0.5 red onion, finely chopped
- 2 spring onion, finely sliced
- 2 handfuls parsley, finely chopped
- 1 handful coriander, finely chopped
- 3-4 mint leaves, chiffonaded
- Seeds of 0.5 pomegranate
For the dressing:
- Juice of 0.5 pomegranate
- Juice of 0.5 lemon
- 1 tbs olive oil
- Salt and freshly ground black pepper to taste
- 1 tsp honey (optional)
- In a pan, simmer the quinoa in the vegetable stock until all the liquid has been soaked up. The quinoa should be cooked but still with some ‘bite!’ (simply add more water if your prefer your quinoa soft).
- Stir through the garlic and aside to cool
- For the dressing, simply mix all the ingredients together in a bowl
- Stir the chopped salad vegetables through the cooled quinoa, add the herbs, and drizzle over the dressing.
- Can be served immediately. I like to cover and refrigerate for at least 30 minutes to allow the flavours to fuse before serving. Tastes even better the next day!