Quinoa and Yellow Tomato Tabbouleh Salad

This gluten-free, high-protein grain salad, like my usual tabbouleh, is based on Jane Brody's excellent recipe in The Good Food Book.

Quinoa and Yellow Tomato Tabbouleh Salad
Servings: 4 Prep 15 mins Cook 20 mins Start to Finish 35 mins

Ingredients

  • Fresh juice of 1/2 lemon
  • 3 tablespoons olive oil
  • 1/4 teaspoon each ground cumin and dried crumbled oregano
  • Large pinch salt
  • Pinch each ground allspice and coriander (optional)
  • Black pepper to taste
  • 1 cup quinoa, steamed and cooled
  • 1 large yellow tomato, diced
  • 4 scallions, sliced
  • 1 large handful each parsley, cilantro and mint, finely chopped

Make It

1. In a small bowl, whisk together the lemon juice, oil and seasonings. In a medium bowl, toss the quinoa with the tomato, scallions and herbs. Drizzle with dressing.

Note

  • Find out more about this recipe on Mom Appetit's blog.
close