barley-tabboulehThis is a salad I love having especially in Lebanese restaurants. It simple to make, light, full of protein, vitamins, fibre, and a great accompaniment to any food like fish, meat or chicken. Also great at barbecues.

I got the recipe from a friend, and the first time I made it, didn’t quite turn out right – quinoa was a little soggy!! They say practice makes perfect – right? So the next time I made it for a friend’s barbecue, it went down a treat and disappeared in the blink of an eye – felt good about that!


Serves 4

150g quinoa

1 cucumber, flesh taken out and diced

1 tomato, flesh taken out and diced

Handful parsley

Handful mint

Juice of 1 lemon (freshly squeezed)

2 tbsp. extra virgin olive oil

Pinch of salt

Pinch of coarse ground black pepper (can’t live without my black pepper!)

2 cups boiling water


1. Wash the quinoa thoroughly

2. Place in a saucepan, add boiling water and cook for about 15-20 mins or until water dries out and quinoa is soft and fluffy

3. While the quinoa is cooking, dice the tomato and cucumber in small cubes. Was and coarsely chop the herbs, set aside.

4. Mix the lemon juice, olive oil, salt and black pepper

5. Place the cooked quinoa in a salad bowl, add the vegetables and herbs.

6. Add the dressing and mix thoroughly until everything is coated with the dressing.

7. Taste to make sure it’s to your desired taste, place in the fridge for about an hour, and serve.


  1. The best Tabbouleh I have ever had & yes it did disappear in the blink of an eye, waiting for you to make the next one. I’ll let you know when I’m free, lol.
    Love you loads and thanks for trying to get me more unto the healthy side……. You’re the best xx

  2. Yum, yum, yum! We just pinned this to share with others 🙂

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