Quinoa tabbouleh and hummus makes for a winning combo for any lunch or dinner. This recipe is one of my Sunday batch cooking recipes that I make in the Spring and Summer months because it makes six portions so keeps my fiancé and I going for a couple of days. We couple it with some prawns, salmon or chicken, some green leaves of some sort and a big dollop of hummus and we are beyond happy every time!
Cucumber, tomatoes, parsley, mint and sumac are real Lebanese flavours and if you haven’t noticed already my favourite cuisine is Lebanese so it’s probably why I like this dish so much and make it on repeat!
Enjoy the salad inspiration and as ever, share your thoughts and love for this recipe below in the comments section!
- 170g (1 cup) quinoa, rinsed
- 375ml (1 ½ cups) water
- 60ml (¼ cup) fresh lemon juice
- 60ml (¼ cup) olive oil
- 1small cucumber, peeled and finely diced (1 cup)
- 2 tomatoes, finely diced
- 1 handful curly parsley, finely chopped
- 1 small handful fresh mint leaves, finely chopped
- ½ scallion, thinly sliced
- 1 ½ teaspoons sumac
- sea salt and fresh ground pepper
- Place quinoa, water and a pinch of sea salt in a medium-sized bowl and bring to the boil on a high heat.
- Reduce heat, cover and simmer for about 10-15 minutes, until all the water is absorbed.
- Meanwhile, prepare the cucumber, tomato, herbs, scallions and sumac.
- When the quinoa is done transfer to larger glass bowl and set aside to cool. Once cooled add all remaining ingredients to the bowl and thoroughly combine.
- Taste and add sea salt, pepper and more lemon juice as needed.