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SUPER-FRESH TABBOULEH (WITH QUINOA!)

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Super-fresh Tabbouleh (With Quinoa!)

Tabbouleh is traditionally made using bulgur wheat, but I prefer the nuttier feel and flavour of quinoa. Also, I like to make food sexier by invoking a complicated lexicon for description. Because I’m a word nerd like that.

But seriously; quinoa doesn’t just sound better than bulgur. Taste for yourself.

Super-fresh Tabbouleh (With Quinoa!)
Super-fresh Tabbouleh (With Quinoa!)

The trick with tabbouleh—like most things in life, IMO—is to not be timid with the details. Screw inhibition—lavish your bowl with fistfuls of mint; baptise it in the juice of TWO lemons, anoint with a good glug of oil, and salt it like nobody’s watching.

I buy Merchant Gourmet pre-cooked red and white quinoa because—why not? But please don’t let this deter you from spending more time cooking the grains from scratch; I just prefer to spend mine eating them.

Super-fresh Tabbouleh (With Quinoa!)
Super-fresh Tabbouleh (With Quinoa!)

How Do You Even Say ‘Quinoa’?

According to the Merriam-Webster Dictionary and the Oxford English Dictionary, how you’re hearing quinoa being pronounced on celebrity chef programmes is right: “KEEN-wah”.

But—that pronunciation does not relate to the true origins of the word. ‘Quinoa’ in fact comes from the Quechua word kinuaor or kinúwa. The Quechua people, largely indigenous to the Andean region of South America, have cultivated and eaten the crop for millennia. For the Quecha, Quinoa is sounded as “kee-NOO-ah”.

Like many things, historical Spanish influence in the Americas hasn’t left this pseudocereal untouched. The Spanish version of quinoa is less drawn out: “kee-NO-ah”.

Now, the iteration swimming around your TV sets or bandying about in highfalutin cooking threads—“KEEN-wah” is actually an Anglicised morph of the original, blurring the last two distinctive vowel sounds into one syllable.

Basically, there is no ‘right’ way to say quinoa.

But you can be damn sure someone will try correct you whatever version you use. (So have fun and use it all three ways in one conversation. Ha.)

Super-fresh Tabbouleh (With Quinoa!)
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Super-fresh Tabbouleh (With Quinoa!)

SUPER-FRESH TABBOULEH (WITH QUINOA!)


  • Prep Time: 20
  • Total Time: 20
  • Yield: Serves 2, or 4 with naan 1x
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DescriptionYum

Shake up traditional tabbouleh with grain-free quinoa, instead. Then add a rainbow of crunchy salad veggies, zingy lemon and fresh mint.


Scale

Ingredients

  • 250g pre-cooked red and white quinoa (or do it yourself)
  • 1 tin chickpeas
  • A few glugs’ worth of cold-pressed rapeseed oil or extra virgin olive oil
  • 2 unwaxed lemons
  • 1 medium red onion
  • 300g cherry tomatoes (around 20)
  • 3–4 spring onions
  • A good handful of fresh basil
  • A good handful of fresh mint
  • Sea salt and black pepper
  • Full fat Greek yoghurt for serving – optional
  • Small naan breads for serving – optional

Instructions

  1. Pour quinoa into medium-sized bowl, and break apart any clumps with a fork. Drain and rinse chickpeas, then add to the bowl. Mix.
  2. Add a glug of oil, and lemon juice—save a squeeze or two.
  3. Thinly slice the red onion, halve your cherry tomatoes, peel and slice the spring onions. Tumble it all into the bowl. Tear off audacious hunks of fresh basil and mint, then snip into the salad. Mix.
  4. Sprinkle over Himalayan or sea salt and grind some black pepper. Add a drizzle more oil: if your salad isn’t shining, add more. And lemon juice. Taste. Adjust seasoning.
  5. Serve alongside a dollop of full fat Greek yoghurt, and maybe a hot pile of naan breads if you’re feeling it.

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Is there a name for someone who obsessively collec Is there a name for someone who obsessively collects cookie recipes (and cookies)? Cookiephile? Alistair Cookie? Whatever the word, I’m that. And here’s another COOOOKIE recipe from da blog—chunky and chewy in the all the right places, with the mellow, comfy-to-the-max vibes of peanut butter, and sweet toffee undertones thanks to dark brown sugar. ALSO! Completely *flourless*, so perfect for paleo, or just lazy bakers. Like me. TAP link in bio, and SAVE this for repeat PB & choc-chip cookie bliss. ⚡️🍪 
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Anybody else already dreaming of their Christmas m Anybody else already dreaming of their Christmas morning breakfast? For the *easiest* edible brekkie magic, try my French Toast-Style Cheat Cinnamon Rolls: Stuffed with sweet apples ‘n’ blueberries, soaked in orange & brown butter batter—and prepped in just 15 MINUTES. I’d say save a slice for Santa, but you’ll definitely risk being on the naughty list to have this all to yourself...Link in bio x💗🌟
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Scribbling my weekday ‘healthy treat’ list, an Scribbling my weekday ‘healthy treat’ list, and these babies are front and centre. What is it about pb & j that makes for instant zen? I have no idea. I just know that these Peanut Butter + Chia Jam Cups are gonna OWN the Monday (and Tuesday, Wednesday, Thursday, Friday) blues. 👊🏻⭐️
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Cake for breakfast.
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Yeah, I said it.
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But don’t be scurred —this baby is delicious but healthy AF. My Almond and Orange Breakfast Cake is flour-free, refined sugar-free, and perfect for Paleo and GF peeps. It’s also THE BOMB for a make-ahead breakfast that requires minimal finger-lifting. Recipe deets in link in bio, babes! 🍊 ✨#cakeforbreakfast 
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