My recipe for this Tabbouleh with Quinoa & Feta is absolutely delicious as a light summer lunch or as an accompaniment to barbecued meat.
Spurred on by the gorgeous weather this week, I wanted to try out a fresh and vibrant grain recipe for lunch.
I am ashamed to say I have never made Tabbouleh before, despite always reaching for this first at a salad bar.
Traditional Tabbouleh is more herbs than grains but I thought having more bulgar wheat, along with the addition of quinoa and feta, would make the dish more filling as a stand alone lunch.
Unfortunately this recipe didn’t go down very well with the Fussy Eater, but I loved it and can see myself eating this dish lots throughout the summer.
It keeps well in the fridge for up to a day, just don’t add the dressing until you are ready to eat.Print
Delicious as a light summer lunch or as an accompaniment to barbecued meat
- 200g mix of bulgar wheat and quinoa (I bought mine ready mixed from Waitrose)
- 200g cherry tomatoes
- 100g feta cheese
- 10 mint leaves, finely chopped
- large handful of flat leaf parsley, finely chopped
- salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 clove garlic, crushed
- juice of 1/2 lemon
- Cook the bulgar and wheat and quinoa according to the packet instructions (mine booked in 12 minutes simmering on the hob)
- Meanwhile chop the tomatoes, feta, mint and parsley and mix in a bowl
- Make the dressing by mixing the olive oil, balsamic vinegar, lemon juice and crushed garlic
- Once the bulgar wheat and quinoa has cooked, transfer to a sieve and run under cold water for 1 minute. Add to the tomato, feta and herbs and mix well
- Serve with the dressing