Note - The video shows Cherries being added to the Quinoa. This is an optional addition. A handful of Cherries tasted great in this recipe.

Expert Tips

• Cool the quinoa completely - before mixing it with the vegetables. Warm quinoa can wilt the herbs and soften the cucumber.
• Don't skimp on the parsley - Tabbouleh should be generous with the herbs.
• Chop everything finely - This is so that you get a little of everything in each bite.
• Use fresh lemon juice - It makes a noticeable difference.
• Crush or Grate the garlic finely - You want it distributed through the dressing rather than getting a big chunk of garlic in one mouthful.
• Taste after resting - You may find that the salad needs another squeeze of lemon or pinch of salt once the flavours have settled.
• Don't drown it in dressing - You want the ingredients coated rather than sitting in a pool of oil and lemon.

Troubleshooting

My quinoa is soggy This usually means it has been cooked with too much water or hasn't been allowed to cool properly. Spread the cooked quinoa out on a plate or tray to release excess steam. My tabbouleh tastes bland Start with the dressing. Add a little more lemon juice, sumac or salt and taste again. Make sure you have allowed the salad to sit for a while before deciding it needs more seasoning. My salad is watery Very juicy tomatoes and cucumber can release a lot of liquid. Scoop out some of the tomato seeds and pat the cucumber dry before chopping. My herbs have gone limp Make sure the quinoa is completely cool before mixing the salad. It also helps to keep the dressing separate if you're preparing the salad well in advance.

Variations

Add Pomegranate Add a handful of pomegranate seeds for sweetness, colour and crunch. Add Chickpeas For a more substantial lunch, stir through a drained tin of chickpeas. Use a ready pack  For the Quinoa a great shortcut is to use a Merchant Gourmet/Supermarket own ready pack. Add Feta Crumble over some feta just before serving for a salty, creamy contrast. Add Dried Fruit A small handful of chopped dried apricots or raisins can work well if you like a little sweetness in your salads. Add Fresh Fruit Grapes and Cherries work well. As do Strawberries. I added Cherries in the video. Make It More Traditional For a more traditional tabbouleh, replace the quinoa with fine bulgur wheat and use a smaller amount of grain in relation to the herbs.

Make Ahead

Quinoa tabbouleh is ideal for making ahead. You can cook the quinoa and chop the vegetables and herbs several hours in advance. Store them separately in the fridge and combine shortly before serving. Alternatively, make the whole salad a few hours ahead and keep it covered in the fridge. Bring it out around 15-20 minutes before serving and taste for seasoning.

Storage

Store leftover quinoa tabbouleh in an airtight container in the fridge for up to 3 days. The herbs and vegetables will soften slightly over time, but the salad will still be good for packed lunches and meal prep.

What To Serve With Quinoa Tabbouleh

        Quinoa tabbouleh works with so many things. Try serving it with:

• Chicken shawarma
• Chicken kafta
• Grilled chicken
• Lamb kofta
• Falafel
• Hummus
• Baba ganoush
• Flatbreads
• Grilled vegetables

It also makes a lovely addition to a mezze-style spread.

Frequently Asked Questions

Is quinoa tabbouleh traditional?

No. Traditional tabbouleh is made with bulgur wheat and is predominantly a fresh herb salad. This recipe uses quinoa as an alternative, making it a variation rather than a traditional Lebanese tabbouleh.

Can I use bulgur instead of quinoa?

Yes. If you want to make a more traditional version, replace the quinoa with fine bulgur.

Can I use vegetable or chicken stock?

Yes. Either works well. Use vegetable stock if you want to keep the salad vegetarian, or chicken stock if you are serving it alongside chicken or meat.

Can I make quinoa tabbouleh the day before?

Yes. It can be made a few hours or a day ahead. Keep it covered in the fridge and taste before serving as you may want to add a little more lemon or salt.

Can I freeze quinoa tabbouleh?

No. The fresh herbs, cucumber and tomatoes don't freeze particularly well and will lose their texture when thawed.

Can I add other vegetables?

Absolutely. Radish, red pepper and finely chopped red onion all work well, although keeping the vegetable additions fairly simple lets the herbs remain the focus.

Is quinoa tabbouleh gluten-free?

Yes. Quinoa is naturally gluten-free, unlike the bulgur traditionally used in tabbouleh.

How do I stop quinoa from becoming soggy?

Rinse it well before cooking, use the correct amount of water and allow it to cool uncovered after cooking. Spreading it onto a plate or tray helps excess steam escape.

How long does quinoa tabbouleh last in the fridge?

It will keep for up to 3 days in an airtight container. The texture is best during the first couple of days.