Bright and tangy, this gluten free and vegan version of tabouli is perfect as a side dish or an even more nutritious main with the addition of feta or chickpeas.
Put the quinoa in a fine meshed sieve and rinse well under cold running water, swishing the quinoa with your hand. Drain the quinoa well.
Pour 2 cups of water into a medium saucepan, add the quinoa, bring to the boil then lower the heat and simmer, covered, for about 10 minutes, until the seeds are tender. When they’re cooked you will notice they have little curly “tails”.
Remove from the heat, place a clean tea towel or 3 layers of paper towel over the saucepan, place the lid back on and stand 5 minutes. The tea towel/paper towel will absorb excess moisture.
Place in a bowl and leave to cool.
Mix well and check the seasoning, adding lemon juice, salt and freshly ground black pepper as needed. Serve either at room temperature or refrigerate and serve cold.
This salad is even better the next day as the flavours have developed.
*Cooking the quinoa by the absorption method just means that the quinoa will absorb the amount of water used. Make sure the quinoa is well drained after rinsing.
*It is important to thoroughly rinse the quinoa. Rinsing helps remove the outside coating of the grain, called saponin, which can cause a slightly bitter taste. The saponin is a naturally occurring chemical which is there to deter insects.
*The amount of lemon juice is determined by personal taste and the strength of flavour of the variety of lemon. I use 3 tablespoons of lemon juice as I like it to have a bright, lemony tang.
*Commercial parsley has sometimes been standing in water so I cut off the lower part of the stem. I also remove very coarse stems but leave the rest on. You need a sharp knife to very finely slice the parsley. Don’t chop too vigorously, you will bruise the leaves.
Please don’t use a food processor to chop the herbs, it will bruise them.