Toasted Almond Quinoa Tabbouleh
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Swapping the traditional bulgur for fluffy quinoa gives this tabbouleh a little more protein and a pleasing bite. It stays true to what makes the original so good though: a generous amount of fresh herbs, sharp lemon and good olive oil. Toasted almonds add crunch and make it substantial enough to open a meal in style.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Choose a product for quinoa - we add the cheapest by default.
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Choose a product for whole almonds, toasted and chopped - we add the cheapest by default.
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Local shop1 large bunch flat-leaf parsley, chopped
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Local shop1 small bunch fresh mint, chopped
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Local shop3 tomatoes, finely diced
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Local shop4 spring onions, sliced
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Local shop2 lemons, juiced
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Local shopto taste salt and black pepper
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 4 · about 35 minutes from start to finish.
Rinse the quinoa well, then simmer in plenty of water for 12-15 minutes until tender. Drain and spread out on a tray to cool and dry.
Toast the almonds in a dry pan over a medium heat for a few minutes until golden and fragrant, then roughly chop.
Tip the cooled quinoa into a large bowl with the parsley, mint, tomatoes and spring onions.
Whisk the olive oil with the lemon juice and a good pinch of salt and pepper.
Pour the dressing over the salad and toss thoroughly so the herbs and grains are well coated.
Fold through most of the toasted almonds, then scatter the rest on top to serve.
Nutrition
Estimated per serving
Cook's tip
Make the quinoa a day ahead and keep it in the fridge; cold, dry grains soak up the lemon dressing far better than warm ones.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout.