Shake up traditional tabbouleh with grain-free quinoa, instead. Then add a rainbow of crunchy salad veggies, zingy lemon and fresh mint.
- 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
- Pour quinoa into medium-sized bowl, and break apart any clumps with a fork. Drain and rinse chickpeas, then add to the bowl. Mix.
- Add a glug of oil, and lemon juice—save a squeeze or two.
- 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.
- 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.
- Serve alongside a dollop of full fat Greek yoghurt, and maybe a hot pile of naan breads if you’re feeling it.