Quinoa Tabouli

Quinoa Tabouli Salad | Nadia Felsch
Quinoa Tabouli Salad | Nadia Felsch
Quinoa Tabouli
Cook time
Total time
yield: 2
  • ¾ cup quinoa
  • 4 eggs
  • 2 cucumbers
  • 1 punnet cherry tomatoes
  • ½ red onion
  • ½ bunch parsley, leaves picked
  • 2 teaspoons macadamia oil
  • Salt and pepper, to taste
  1. Add quinoa with 1 ½ cups of water to a saucepan
  2. Cook on med-high heat on a stove for 15 minutes or until water is cooked off and quinoa is fluffy
  3. Set aside
  4. Whilst quinoa is cooking, place eggs in boiling water and cook for 8 minutes
  5. Once cooked, drain and immediately place in icy water
  6. Peel once cooled and set aside
  7. Whilst cooking, wash and finely dice cucumber, tomato and red onion
  8. Finely chop parsley
  9. Combine all ingredients, season to taste and coat well with oil to serve
Side dish, main and great as leftovers - just add the egg fresh.

BBQ chicken or grilled lamb would work also and for another dinner variation you could wrap the salad up in a quality unprocessed Lebanese wrap bread with hummus or this yoghurt dressing.

VEGAN? Lose the egg.

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