Quinoa winter ‘tabbouleh’ recipe

Winter salads can be every bit as fresh and flavoursome as their summer cousins

Quinoa is a fabulous alternative to traditional grains and is gluten-free. White quinoa is the most common variety of this grain-like seed, but red and black quinoa are also available and have a nuttier flavour. They can be used interchangeably, but may take a little longer to cook.

Serve this salad alongside poached chicken for a light winter lunch.

This recipe was inspired by Melissa Moore, Garden Specialist at Bondi Public School.

Serves: 6 as a side dish

Ingredients

4 large handfuls of parsley, chopped (about 2 cups when chopped)

1 large handful of mint leaves, chopped (about ½ cup when chopped)

2 lemons, one zested and both juiced

1 medium carrot cut into half cm pieces

2 stalks celery cut into half cm pieces

1 cup quinoa

1½ cups water

1 teaspoon cooking salt

flaked salt

freshly ground black pepper

½ cup extra virgin olive oil

Method

1. Toast the quinoa in the dry stockpot over gentle heat, stirring frequently until fragrant, about 6 to 8 minutes.

2. Add the water and cooking salt and bring to boil. Reduce heat to medium–low, cover and simmer until grains are tender, about 15 minutes. Make sure all the water has evaporated otherwise you may have gluggy quinoa.

3. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork and let cool to room temperature.

4. Add the olive oil, lemon zest and juice and salt and pepper to taste to a large bowl and mix well. Add the remaining ingredients to the large bowl and mix thoroughly to combine.

5. Assemble on your serving platter and serve at room temperature.

The Medibank Community Fund is proud to be Principal Partner of the Stephanie Alexander Kitchen Garden Foundation. Find out more at kitchengardenfoundation.org.au or medibank.com.au

Recommended reading - Issue Twelve Winter 2015

Experts

How can hearing loss be treated?

Frustrated with hearing loss? Here’s how modern cochlear technology can help relieve your problems.

Read more
Community

Storytelling through dance

Meet two dancers from Bangarra Dance Theatre, inspired by the spirit of Indigenous Australia.

Read more
Community

Where The Wild Things Grow

How two friends traded in the corporate life for a green smoothie empire

Read more
Community

Sevtap Yuce: Cooking from the heart

Simple, fresh food made with love is at the heart of Sevtap Yuce’s newest cookbook, Turkish Fire

Read more
Community

Inside Out Organic Soup Kitchen

Providing nourishing meals, a warm space and community support: how IOOSK heal from the inside out.

Read more
Recipes

Light pickling solution recipe

A sweet, tangy solution perfect for pickling delicate vegetables like radish, red onion or fennel.

Read more
Lifestyle

Orthorexia: When healthy becomes too healthy

What happens when the desire to be healthy turns obsessive? How to recognise orthorexia.

Read more
Community

Outback midwife

Between flies and dust - a midwife’s labour of love in remote and rural Australia.

Read more
Recipes

Shakshuka recipe

Spicy and comforting Moroccan baked eggs from the Gewürzhaus spice masters

Read more
Lifestyle

Pickling and preserving – the Nordic way

When it comes to smoking, curing and pickling, the Scandinavians have it right. We show you how

Read more
Recipes

Potato and turnip gratin recipe

A creamy, comforting way to savour those wintery root vegetables

Read more
Lifestyle

Merchants of spice

Gewürzhaus is a European-style flavour haven full of intoxicating blends

Read more

For full functionality of this site it is necessary to enable JavaScript. Here are instructions on how to enable JavaScript in your web browser.