Green Quinoa Tabbouleh

3:10 pm on 25 November 2016

This green tabbouleh recipe is surprisingly delicious - a nice combination of cooked whole grains and fresh raw greens and it enables you to create a quick very nutritious meal with whatever veggies you have in the fridge or garden.

I like to soak my quinoa before using, it creates a lighter fluffier result that’s easy to digest. If you forget to soak your quinoa don’t worry – you can still make this recipe, just cook as you normally would and next time try and remember to soak it first because it tastes better and is better for you!

Make time: 30 min

Soaking time: 12-24 hours (soaking is optional)

Ingredients -  quinoa base (soaked)

  • 1 cup quinoa
  • 3 cups filtered water
  • 1 tbsp apple cider vinegar
  • 2 tbsp cold-pressed olive oil
  • sea salt

Green Quinoa Tabbouleh

  • 1 medium sized head of broccoli, roughly chopped
  • 2 large handfuls of parsley, finely chopped
  • Sea salt and pepper to taste
  • 1/3 preserved lemon, finely diced (or the zest of 1 lemon)
  • Optional – 1 handful of finely chopped mint


Soak the quinoa in a non-reactive (glass or ceramic) bowl with two cups of filtered water and ACV. Cover with a tea towel and place on a bench top for 12-24 hours.

Strain the quinoa in a fine mesh sieve and rinse thoroughly (to remove the bitter saponins) until the water runs clear.

Place the quinoa in a small pot with the remaining cup of water and bring to a boil. Once boiling turn to low, cover with a lid and cook for 10-15 minutes until the water is completely absorb and the quinoa has fluffy texture. Take of the element and allow to sit for 5-10 minutes. 

Once it has slightly cooled down add the olive oil and a few pinches of salt.

***Note - If you quinoa has not been soaked first you will need to use another cup of water for cooking***

To prepare the quinoa broccoli tabbouleh

Place the roughly chopped broccoli into a food processor, pulse into a rough couscous texture and place in a large bowl. Now add in the cooked quinoa, parsley, preserved lemon and mint if using and season with salt and pepper to taste.


You can serve it on its own just squeeze it with a bit of lemon juice and a little extra olive oil for extra flavour. I like to use this recipe in veggie bowls – add one generous cup of the mixture to the centre of a bowl and surround with whatever veggies you have on hand.

Some ideas -  add a few handfuls of leafy greens like mesclun, kale or spinach, 1/3 of an avocado, shredded beetroot or carrots, some lightly steamed veg like broccoli or asparagus and a dollop of nut cheese or cashew aioli

You could also use it as a base to top with sautéed mushrooms, grilled tempeh or eggplant. There are so many options. And it also makes for a great leftovers lunch.

From Jesse Mulligan, 1–4pm

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