This is a light, fresh and zingy salad. Typically made using bulgur wheat, this recipe uses quinoa instead, making it higher in protein but also gluten free. Make extra to use as leftovers for lunch the next day. In keeping with tradition, the star of the dish is the parsley, just don’t cheat on the chopping. This dish definitely benefits from finely-chopping the parsley. The easiest way is to use a food processor if you have one.
Cook time & preparation
- Cook time: 15 mins
- Preparation: 20 mins
- Serves 4 as a side
1 cup quinoa (or can use bulghar wheat if not gluten free)
2 bunches Italian or curly parsley, large stems removed* and finely chopped
¼ cup fresh mint, finely chopped
1 cucumber, chopped
1 cup cherry tomatoes, chopped
4 spring onions, sliced
1 garlic clove, minced
2 lemons, juiced (or to taste)
¼ cup extra virgin olive oil
Salt, to taste
½-1 teaspoon Baharat (a bit spicy)
*reserve the parsley stems and keep in the freezer for the next time you make stock
If using quinoa, rinse thoroughly several times, and cover with water in a small pot. Bring to a boil then cover and lower heat to a simmer. Cook on low for 10-15 minutes (or according to packet instructions), then fluff with a fork and set aside.
Add remaining ingredients (except the Baharat) in a bowl and mix the salad well to combine. Add dressing and toss to combine. Add the Baharat to taste – it’s quite spicy, so go cautiously! Season to taste.
Best left to sit for an hour or so to let the flavours fully develop.