Allyson Gofton - Quinoa Tabbloueh

Publish Date
Friday, 17 March 2017, 1:13PM
By Allyson Gofton


Quinoa is one of the new culinary stars, being gluten free, easy to cook and filling, it makes a great alternative to cracked wheat and couscous in this tabbouleh.  Here’s five great reasons to add quinoa to your diet.

  • This plant is a complete protein and there’s not many in the plant world.
  • It’s high in fibre
  • Has a low glycemic index, which is good for blood sugar control; ideal for people with diabetes.
  • Hi in anti-oxidants
  • Good source of many minerals, especially iron and magnesium

Quinoa is cooked just like rice  - boiled, strained and ready to eat; it’s a great grain!



  • 1 cup quinoa
  • boiling salted water
  • 1 red onion, peeled and finely diced
  • 1 cup chopped fresh parsley
  • ½ cup chopped fresh mint
  • 200 grams cherry tomatoes, halved (or use 1/2 cup chopped semi-dried tomatoes)
  • ½ cup currants
  • ½ cup toasted pinenuts
  • 1 tblsp minced fresh garlic
  • about ½ cup vinaigrette


  1. Cook the quinoa in the boiling salted for about 7 minutes. Remove from the heat and stand 5 minutes before draining in a colander. Squeeze out as much liquid as possible.
  2. In a bowl mix together the quinoa, red onion, parsley, mint, tomatoes, currants, pinenuts, garlic and vinaigrette. Season with salt and pepper.

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