Spicy Quinoa Tabouleh

This spicy take on tabouleh is perfect for those ‘bring a plate’ occasions such as summer barbecues.

Prepare it before you get dressed and whip it from the fridge when you’re ready to go.

Ingredients (Serves 2)

  • 200g quinoa
  • 7 tbs flat-leafed parsley, finely chopped
  • 5 tbs mint, finely chopped
  • 1 red capsicum, deseeded and diced
  • 4 large ripe tomatoes, deseeded and diced
  • 4 spring onions, green part discarded, finely chopped.
  • 80g walnuts, toasted and chopped

Ingredients – dressing

  • 1 tsp salt flakes
  • 1 tsp each of: ground black pepper, ground cumin, ground paprika (hot)
  • 1 tbs tomato paste
  • 4 tbs freshly squeezed lemon juice
  • 5 tbs extra virgin olive oil


  1. Toast walnuts. Put them on a baking tray in the oven, pre-heated to 180ºC for 5—8 minutes. Allow to cool then chop.
  2. Place quinoa in heat-proof bowl. Add 200mls boiling water. Cover the bowl and leave to absorb.
  3. In the meantime, create the spicy dressing by mixing together cumin, hot paprika, salt, pepper, tomato paste and lemon juice until well blended.
  4. Stir the dressing into the quinoa. Leave until cool.
  5. Once cool, combine the dressed quinoa with tomatoes, capsicum, spring onions, walnuts and herbs.
  6. Allow to stand for half an hour to encourage the flavours to permeate.

Serve with grilled lamb, chicken or falafel and hummous for a Middle Eastern treat.