Today we make Tabbouleh

Happy Monday all!

I’ve decided to try start every week with a new recipe so check back on mondays for #smileonmondays. This week I will be sharing my favourite recipe. People often ask me what dish I make when I don’t have enough time and need a quick dish… well here it is! This Tabbouleh is not like the regular one but includes loads of fresh ingredients. I love the sauce with lots of lemon and the addition of roasted pine nuts.


1 cup quinoa (rinsed)

1 cup buckwheat (rinsed)

1 punnet cherry tomatoes (cut into quarters)

1/4 cucumber (cut into sliced quarters)

2 handfuls of flat leaf parsleys (washed and cut)

1/2 cup roasted pine nuts

Optional extra: chickpeas or avocado

Ingredients for the sauce

Juice of two limes

4 tbsp olive oil

2 tbsp tahini

salt and pepper

Boil the Quinoa and Buckwheat in 2 cups of boiling water until the quinoa goes slightly transparent and the buckwheat is soft. Leave to cool on the side.

In the meantime roast the pine nuts until golden brown and cut the vegetables and mix into a big bowl. Once the quinoa has cooled down mix it to the vegetables and add the sauce and mix once more. Try a little and add more salt if you like.


Love A x

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