making quinoa tabouleh

October 27, 2015 at 6:00 am 3 comments

I have a bit of a love/hate relationship with bread. I love the taste and the texture of a nice fluffy sandwich but I hate the feeling of bloating and lethargy that follows it.
How ironic then that when I’m pregnant it’s just about all I can manage to eat along with bananas and wheetabix! Now that the worst of my sickness is settling down and I’ve discovered that raw tomatoes and onion have an alkalising effect in the body despite their acidity perhaps it’s time to make this again – quinoa tabouleh. Not only is it a less glycaemic form of carbohydrate but it’s rich in protein. What’s not to like!
Quinoa 3 4B

How to make Quinoa Tabouleh (serves 4)

250g dry quinoa, rinsed and drained
500ml water
1/2 veg bouillon cube
1 tsp turmeric
3 tbsp olive oil
2 tbsp lemon juice
pinch of freshly grated lemon zest
2 cloves of garlic, crushed
pinch each of turmeric, ground coriander, ginger, cumin and paprika
1/2 tsp cinnamon
250g finely cubed tomatoes
2 spring onions, finely chopped
2 heaped tbsp coarsely chopped mint
50g coarsely chopped parsley
salt and freshly ground pepper
Quinoa 1 4B

♥  Bring the rinsed quinoa to the boil in a pan with the water, stock cube and turmeric.
♥  Cover and simmer on a low heat until the quinoa is al dente.
♥  Remove from the heat, tip into a wide bowl and leave to cool for 20 minutes
♥  In a large bowl combine oil, lemon juice and zest, crushed garlic and spices.
♥  Tip the cooled quinoa into the bowl and add the chopped tomatoes, onions and herbs and toss gently.
♥  Season to taste with lemon juice, salt and pepper.  Chill until serving.

Quinoa 2 4B

This recipe is from Connor Middelman-Whitney’s fabulous ‘Zest for life: the mediteranean anti-cancer diet’ cookbook. Check out the Zest for Life website for more details or Connor’s youtube channel for walk-you-through videos of some of her favourite recipes.

Entry filed under: in the kitchen.

wordless wednesday wordless wednesday

3 Comments Add your own

  • 1. Jayne Hill  |  November 26, 2015 at 9:40 pm

    Sorry you’ve been suffering from the ickies (and sorry I continue to be rubbish at emailing).

    If you want a low GI something-or-another then try Bulgar Wheat. Makes fabulous Tabouleh and works very well hot too.

    I’m also completely off bread at present and avoiding rice and pasta too (having to low carb for blood sugar). Have you tried Cauliflower Rice? I was sceptical but it’s brilliant (and only takes 5 minutes to cook).

    huggles. xx

  • 2. Nip it in the bud  |  November 27, 2015 at 9:17 pm

    ooh thanks for the bulgar wheat suggestion. We use it sometimes in casseroles but haven’t tried tabbouleh and don’t have any in the cupboard at the moment. I did try cauliflower rice once but think I overcooked it so wasn’t enamoured!

  • 3. when life gives you lemons… | Nip it in the bud  |  October 10, 2016 at 3:52 pm

    […] in handy are:  lemon cream surprise, gluten free lemon drizzle cake , lemon curd sponge cake, Quinoa tabouleh and Elderflower cordial. Disclaimer: With thanks to Oxo […]


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