Herby Quinoa Tabbouleh

There are hundreds of quinoa and veggie recipes out there, but none as good as this one. This version focuses on being plant and herb heavy with added quinoa instead of the other way around. It’s perfect as a lunch box or fridge staple.
Makes 2 portions
Total Time
20 Minutes
240g of precooked quinoa
1 yellow pepper
1 red pepper
1 tomato, deseeded
½ red onion
1 handful of parsley, chopped
1 handful of mint, chopped
Juice of 1 lemon
2 tbsp of olive oil
1 tbsp of allspice
Salt and freshly cracked black pepper
Little gem lettuce leaves (to scoop it all up with)
Hummus (shop bought or make your own)
Step 1
Make sure you have your precooked quinoa ready, according to the packet instructions, and you have allowed it to cool.
Step 2
Slice and dice all the veggies into small cubes (less than 1cm) and put them in a bowl with the herbs. Stir well.
Step 3
Add the remaining ingredients and gently toss again.

This is a great salad to take along to work or have readymade waiting for you in the fridge after a long day. Great scooped with baby gem, on a bed of hummus or simply scooped up with bread.

Extracted from 7 Day Vegan Challenge by Bettina Campolucci Bordi (Hardie Grant, £15). Photography: Ó Nassima Rothacker

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