Food

Quinoa winter ‘tabbouleh’ recipe

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

Written by Stephanie Alexander Kitchen Garden Foundation
Tabbouleh salad closeup on a rustic table

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

Ingredients

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What to do

    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.

Written by Stephanie Alexander Kitchen Garden Foundation

The Stephanie Alexander Kitchen Garden Foundation is a not-for-profit charity whose vision is to see children form positive food habits for life. The Foundation provides the inspiration, information, professional development and support for educational institutions to deliver pleasurable food education, in conjunction with educators, partners and the wider community.

kitchengardenfoundation.org.au

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