Tri-Colour Quinoa Tabbouleh

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Once I figured out how to pronounce tabbouleh, I set about trying out my own recipe, and this tasty creation is the result! I hope you guys find it as delicious as I did. Tabbouleh is usually made with bulghur wheat, but I’m not a big fan of that (or couscous) so I’ve used quinoa!

Recipe (Serves 5)

Ingredients

  • 3 tbsp extra virgin olive oil
  • 3 tsp of dried parsley
  • Juice of 1/2 lemon
  • Half a cucumber, sliced into coins, and coins quartered
  • 200g of baby tomatoes, quartered
  • 1 yellow pepper, de-seeded and diced into 1 inch chunks
  • 200g of dry quinoa
  • 1 small tin of sweetcorn, drained
  • 1 400g tin of chickpeas, drained and rinsed
  • 6 large strawberries, stems removed and diced up

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Method

  1. Cook the quinoa according to package instructions.
  2. While it’s cooking, you can prep everything else! Wash your veggies and strawberries and prepare/chop them as in the ingredients list.
  3. Add all of the veggies/strawberries to a large mixing bowl, and then add the sweetcorn and chickpeas. Grab a spoon and stir everything up to mix the ingredients well.
  4. When the quinoa is done, drain the water and allow the cooked quinoa to cool for 20 minutes. Next, fluff it with a fork, add it to your tabbouleh mix and mix everything up again.
  5. Drizzle the olive oil onto the tabbouleh and stir it in, followed by the lemon juice.
  6. Finally, sprinkle the dried parsley on top, and stir it in.

You’re good to go! Serve as a lunch or maybe a side dish to a bigger dinner/barbeque. This tabbouleh should keep in the fridge for up to 4 days – I got 5 lunches out of it! As always, tag me if you try it out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x

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