I love this quinoa plum mint taboulleh in the Summer as it’s light and so easy to whip up for lunch. As I’m a huge quinoa fan, I decided to substitute it for the traditional bulgar wheat. Lola and I found some beautiful sweet plums at the farmer’s market, so I decided to use them in place of tomatoes. I served this initially for a light lunch and then as a side the next evening with garlicky grilled chicken.
Ingredients
- 1/2 cup quinoa
- 1 cup water
- 2 cups flat leafed parsley, finely chopped
- 1/2 cup mint leaves, finely chopped
- 3 scallions, green parts only, chopped
- Juice of 1 lemon
- 2tbsp olive oil
- 1tsp balsamic vinegar
- 1/2tsp brown sugar
- 5 ripe, sweet plums (if you’re buying from the farmer’s market, make sure they’re sweet and juicy, as unripe plums will be too bitter.)
- Sea salt & pepper to taste.
Instructions
- Place the Quinoa in a small saucepan and cover with boiling water. Cover the pan and bring to a simmer for about 15 minutes or until the water is absorbed and the quinoa grains are translucent.
- Set the quinoa aside and allow it to cool
- Place the chopped parsley, mint and scallions in a large salad bowl and pour over the dressing ingredients (oil, lemon, vinegar and sugar.). Toss well and then add seasoning to taste. Add the cucumbers.
- Cut the plums in half and remove the stone. Chop each plum into small cubes and mix into the salad.
- Serve chilled or at room temperature with warm whole wheat pitta bread. You can also serve it as a tasty side to grilled meat or fish.
- Enjoy your quinoa plum mint taboulleh!
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