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Quinoa Tabbouleh

A twist on the classic Middle Eastern salad substituting bulgur wheat with quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side to grilled meat, chicken or fish.

Serves 2

All you will need is:

Lamb Brand Quinoa, 100g

Lamb Brand Pistachios, or any other Lamb Brand nut / seed, 50g plus more for garnish

Lamb Brand Mint, 1 tbsp.

Lamb Brand Parsley, 1tbsp.

Lamb Brand Salt and Pepper, pinch

Tomatoes, 4

Spring onions, 2

Lemons, 2 small squeezed

Extra virgin olive oil, 4 tbsp

Salad leaves, handful

All you have to do is:

  1. In a small saucepan, bring 200ml of water to boil. Lower the heat to low, add the quinoa and cook for about 12 minutes, with the lid covered. 
  2. Meanwhile, finely chop the fresh herbs, spring onions, tomatoes and pistachios. 
  3. Add all the chopped ingredients and salad leaves to a medium serving bowl with the lemon juice, olive oil, salt and pepper. 
  4. Once the quinoa has cooled, fluff it up with a fork, then transfer to the serving bowl and toss to combine. 
  5. Garnish with some chopped pistachios.