I love Taboulleh in the Summer as it’s light and so easy to whip up for lunch. As I’m a huge quinoa fan, I decided to substitute it for the traditional bulgar wheat. Lola and I found some beautiful sweet plums at the farmer’s market, so I decided to use them in place of tomatoes. I served this initially for a light lunch and then as a side the next evening with garlicky grilled chicken.
Quinoa, Plum & Mint Tabouleh
1/2 cup quinoa
1 cup water
2 cups flat leafed parsley, finely chopped
1/2 cup mint leaves, finely chopped
3 scallions, green parts only, chopped
Juice of 1 lemon
2tbsp olive oil
1tsp balsamic vinegar
1/2tsp brown sugar
5 ripe, sweet plums (if you’re buying from the farmer’s market, make sure they’re sweet and juicy, as unripe plums will be too bitter.)
Sea salt & pepper to taste.
Place the Quinoa in a small saucepan and cover with boiling water. Cover the pan and bring to a simmer for about 15 minutes or until the water is absorbed and the quinoa grains are translucent.
Set the quinoa aside and allow it to cool
Place the chopped parsley, mint and scallions in a large salad bowl and pour over the dressing ingredients (oil, lemon, vinegar and sugar.). Toss well and then add seasoning to taste. Add the cucumbers.
Cut the plums in half and remove the stone. Chop each plum into small cubes and mix into the salad.
Serve chilled or at room temperature with warm whole wheat pitta bread. You can also serve it as a tasty side to grilled meat or fish.