Whenever I know I am going to have a busy week I try to cook in bulk on the weekend so I’ve got enough food to keep me going for a few days. I usually go for simple recipes though, like most things I cook. I don’t like overcomplicating things. This is one of my go-to-salads for those times. It’s just so nice and refreshing.
You can have this salad on its own, or use it as an accompaniment to something else. Maybe some falafels! Or whatever you like.
A traditional tabbouleh includes bulgur wheat and LOADS of parsley. Tabbouleh is basically a parsley salad. My version is a little bit different, while it contains most ingredients you would find in a normal tabbouleh I’ve changed it up a bit. The main change is obviously the quinoa in place of the bulgur wheat. And I don’t add as much parsley, as I think it can overpower everything and I like to be able to taste all the ingredients. I also like adding a bit of tahini for a bit of creaminess and sometimes I even add either cooked chickpeas or lentils.
Check out the video to see how easy it is to make this recipe. One note though. After I made video and tasted the salad I realised something very important. I actually forgot to add a key ingredient – extra virgin olive oil! I have no idea how I forgot that! Ooops! So yes, add 2 tablespoons of olive oil if you’re making this, even though it doesn’t say in the video haha!