Vegan, Gluten Free
Elevated tabuleh
30 mins
Easy
4 Servings
This delicious summer salad is super simple to make and complements a number of dishes: lamb chops, crumbly feta cheese or an oily fish fillet like mackerel. Or you could just eat it on its own. The main constituent is quinoa rather than cracked buckwheat.
About This Recipe
This delicious summer salad recipe is super simple to make and a great accompaniment to a number of dishes: lamb chops, crumbly feta cheese, seared tofu or an oily fish fillet like mackerel. Or you could just eat it on its own. The main constituent is quinoa rather than buckwheat, which you’d normally find in a tabuleh.
Why quinoa? Well, it’s the least allergenic of all grains and is widely considered a superfood as it’s high in protein and a great source of magnesium and zinc. We’ve taken that and fortified it with our Aromatic Nage Brilliant Base, but you could equally use our Bone Marrow Broth, our Roast Root Vegetable Stock, our White Vegetable stock. All will add flavour and nutrition, but please don’t not make it if you have none of the above, use a regular stock cube instead.
Additional nutritional benefit comes in the way of tomatoes prepared concasse style (see the skills video below), parsley (see the other skills video), olive oil, smashed broad beans and mint. Serve with lamb cutlets, feta or as a side to oily fish such as mackerel.
The dish is also gluten-, dairy- and nut-free.
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Ingredients
100g/4oz quinoa 175g/6oz BB Aromatic Nage (or other stock – see below)
75g/2.6oz broad beans
2 x large tomatoes
75g/2.6oz cucumber
3 spring onions finely sliced
4tsp finely chopped parsley
4tsp fresh coriander
5tsp extra virgin olive oil
5tsp smashed garlic
2tsp English radish
Juice and zest of half a lemon
Nutrition Per Serving
Calories
220
Fats
12G
Carbs
24G
Protein
7G
Method
Rinse the quinoa under a tap and dry thoroughly as per the video
Add a little olive oil to a deep pan and lightly toast the quinoa
Flood with the stock and bring to the boil
Place a lid over the pan and reduce the heat to a simmer
Simmer gently for 10-12 minutes until almost all the liquid has been absorbed, remove from the heat and leave to stand for two minutes
Prepare the tomato concasse and the parsley/coriander as per the skills videos below
Peel, de-seed and cube the cucumber
Finely slice the spring onions
Smash and finely slice the garlic
Finely slice the radish
Add all the ingredients to a bowl and mix thoroughly
Add the quinoa when cooled and mix
Drizzle with a little olive oil and serve