On a warm summer day, I could have a bowl of this tabbouleh as a salad, on its own, or accompanied by some green leaves or fresh tomatoes. It’s a great ingredient of a mezze too. And it makes a fantastic side for a dinner, you could serve it with grilled halloumi cheese, or with pita bread, or with falafel balls. Whatever is your interpretation of a Mediterranean feast.
This recipe is not a truly authentic tabbouleh recipe, but a variation inspired by the Mediterranean tastes.


Serves 2

120g white quinoa, rinsed
250ml water
1 courgette, coarsely grated
Small bunch of spring onions, thinly sliced
Handful of fresh parsley leaves, chopped
8 walnuts, chopped

For the dressing
3 tbsp olive oil
1 tbsp lemon juice
1 tsp mustard
1 garlic clove, crushed
Salt and freshly ground pepper


Place the quinoa in a saucepan with the water. Bring to a boil and simmer on a low heat for 15 minutes. After this time, remove from the heat, cover the pan and leave for about 5 minutes. Fluff up with a fork to split the grains.

Transfer the quinoa to a bowl, and gently mix with the courgette, spring onions and parsley.

To make the dressing, mix together all the ingredients. Pour over the quinoa mixture and gently stir to combine.

Sprinkle with chopped walnuts.

Serve at room temperature.

Bon appétit!
Lena x

quinoa and walnut tabbouleh
quinoa and walnut tabbouleh

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