Quinoa Mushroom Tabbouleh
This mushroom tabbouleh proves that salads need not be boring! Both refreshing and hearty, this take on a classic tabbouleh utilises nutrient dense quinoa in place of bulgur wheat and is topped with tangy sun dried tomatoes and pan fried mushrooms. Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids and contains almost twice as much fibre as most other grains. Mushrooms are great sources of fibre and proteins and are a good source of B vitamins, selenium, potassium, copper, and (particularly when exposed to the sun) vitamin D.
- 1 cup of quinoa
- 1 packed cup of chopped fresh parsley
- 1 cup of finely diced cucumber
- 3 tbsp of chopped fresh mint
- 6 sun dried tomatoes
- 3/4 cup of sliced closed cup mushrooms
- 1/3 cup of extra virgin olive oil, plus a tablespoon
- 1/2 cup of sliced spring onions
- juice of 1 lemon
- sea salt
- black pepper
Rinse the quinoa, add to a small saucepan and cover with an inch of boiling water.
Cover the pan and simmer for 12-15 minutes until soft and fluffy and all the water has evaporated. Leave to cool.
While the quinoa is cooking, add the sliced mushrooms to a large frying pan with a tablespoon of olive oil. Season with a little salt and pepper and fry gently until tender – about 4 minutes.
Transfer the cooled quinoa to a large serving dish and separate the grains with a fork.
Add the cucumber and spring onions to the quinoa, pour over the lemon juice. Stir to combine.
Add the chopped herbs to the quinoa, season to taste and drizzle with the olive oil. Stir well to combine.
Top the quinoa with the cooked mushrooms.
Slice each tomato in half and arrange amongst the mushrooms.
Scatter with extra parsley to serve.