Quinoa Tabbouleh

A twist on the traditional Lebanese dish which uses bulgur wheat this recipe is a great alternative to pasta salad at a BBQ or the perfect side to any meal. The use of quinoa in this tabbouleh provides a plant-based complete protein which is also gluten free.


NOTES: Store in an airtight container for 4-5 days

ALLERGENS: Nuts (almonds)


200g uncooked quinoa

500ml boiling vegetable stock

½ cucumber, de-seeded and fine diced

3 large tomatoes, de-seeded and fine diced

28g bunch parsley, finely chopped

28g bunch mint, stalks removed and leaves finely chopped

4 spring onions, finely sliced

2tbsp lemon juice

¼tsp ground allspice

¼tsp black pepper

¼tsp ground cinnamon

¼tsp ground cloves

¼tsp ground nutmeg

¼tsp ground ginger

100ml avocado or olive oil

50g pomegranate seeds

30g flaked almonds


  1. Add the quinoa and the vegetable stock to a saucepan and bring to the boil, cover and simmer on a low heat for 10-12 mins until the water has been absorbed and the quinoa is cooked. Remove from the heat and spread out onto a baking sheet to cool to ensure it does not overcook.
  2. Meanwhile chop all the herbs and vegetables and place in a large bowl.
  3. Make the dressing by whisking the lemon juice, spices and oil in a small jug.
  4. Bring the tabbouleh together by adding the cold quinoa to the vegetables and herbs along with the dressing, mixing well to combine.
  5. Stir though some of the pomegranate seeds and flaked almonds reserving a few to garnish.
  6. Serve with bean burgers and relish or as a side to meat skewers or grilled fish.