Tabbouleh with Lemon and Herb Recipe
Tabbouleh – A Delicious Salad with Detoxing Benefits
Tabbouleh with Lemon and Herb makes the perfect side dish to so many things! However, it also makes a great packed lunch to take to work, the beach or off on a hike! The delicious flavours and mingle together perfectly. We think it makes the perfect summer salad for any occasion but honestly, it’s so good we would eat it any time of the year! We have decided to go rogue and create our Tabbouleh with Quinoa for an extra nutritional hit.
Tabbouleh with Lemon and Herb Recipe Ingredients
(Serves 4 as a side dish)
– ½ punnet sweet cherry or piccolo tomatoes
– Half red onion, finely diced
– ¼ cup flat-leaf parsley roughly chopped
– Quarter cup coriander leaf, roughly chopped
– ¼ cup mint leaves, roughly chopped
– 3 or 4 tbsp quinoa, cooked al-dente or simply soaked overnight
– Juice of one lemon
– Salt and pepper to taste
To start, half or quarter the tomatoes depending on size and add to a mixing bowl with the onion, salt, pepper and lemon juice. You can leave it now to sit and marinate if you have time. Just before you serve to add the herbs and gently toss with the quinoa.
Served immediately or left to marinade, it is sublime just on its own or with a grilled piece of fish. I love it with grilled aubergine and a sprinkle of chilli.
Very simple and a great one if your fridge is looking a bit empty!
Benefits of Tabbouleh
Tomatoes contain a phytonutrient called lycopene which is known to protect tissue such as prostate, uterine and breast against hyperplasia and incorrect differentiation. Also known as cancerous.
Lemon, coriander and parsley are fabulous for the liver helping to detoxify damaging substances from the body so decreasing the risk of various diseases.