Recipe: quinoa tabbouleh

This herby quinoa dish is lovely at any time of year, but particularly good in the summer. I like it with poached wild salmon and green vegetables, but it would be equally great with chicken or as part of a vegetarian meal.

Quinoa is higher in protein than other carbohydrate sources, as it’s technically as seed rather than a grain. It’s also a source of minerals such as manganese, magnesium and zinc. Herbs not only add flavour but a whole array of nutrients, including vitamins C and K.


Serves 2-3


100g quinoa

a generous handful of mint

a generous handful of parsley

1 large spring onion (or half a small red onion)

1 tbsp pumpkin seeds

2-3 tbsp extra virgin olive oil

juice of half a lemon

sea salt to taste


  1. Rinse the quinoa in a sieve, then place in a saucepan with twice the volume of water. Cook for the length of time stated on the pack (usually 10-15 minutes), until the grains have expanded and the little ‘tail’ has separated a bit from each grain.
  2. Once cooked, put the quinoa on a plate to cool.
  3. While the quinoa is cooking, finely chop the herbs and the onion.
  4. Mix the herbs and onion into the cool quinoa, along with the oil, lemon juice and salt. Taste to check the seasoning and adjust as necessary.
  5. Serve with some pumpkin seeds sprinkled over the top for some crunch.


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