This Organic Quinoa Tabouli Salad Recipe comes from Zohar Flantz of Luscious Foods Byron Bay. It’s a far cry from the soggy store bought variety that delicatessen attendants spoon and squish into plastic containers so that the oily dressing seeps out into your shopping bag. Zohar’s tabouli is a fresh and aromatic version and he stipulates that the tabouli should be dressed right before serving to ensure that the fresh ingredients retain their crunch and individual flavours.
Tabouli traditionally includes cooked dried bulgur as a main ingredient. However, Zohar’s Organic Quinoa Tabouli Salad Recipe replaces the bulgur with cooked and cooled quinoa, making it a suitable dish for those who avoid wheat. He suggests using a mixture of red and white quinoa to add colour to the tabouli. The addition of ground turmeric, cumin and coriander spices to the dressing heightens the Middle Eastern fundamentals of the classic tabouli salad recipe. And of course, Zohar chooses to use local ingredients where possible such as cucumbers, tomatoes and coriander.
At Luscious Foods, the Organic Quinoa Tabouli Salad is served as a side dish to many of the café’s menu items. If you haven’t been to Luscious before, it’s a courtyard café tucked away in a quiet corner of Byron Bay’s busy Arts and Industrial Estate. Zohar and his team serve a mostly Middle Eastern menu inspired by his Israeli heritage. The café is open Monday to Friday for breakfast and lunch and in between.
The Organic Quinoa Tabouli Salad is served for breakfast as part of the Tarabin Breaky Platter, which features house made labne cheese with extra virgin olive oil, broad beans, and two free range eggs served with wood fired bread. The tabouli also comes as a standard side with your choice of breakfast Woodfired Omelette served with rocket, hummus and organic sourdough.
At lunchtime, the tabouli comes alongside the Moroccan Char Grilled Spiced Chicken Skewers Pocket served with home-made mango pickled hummus and tahini in a woodfired pita bread and with the Falafel Platter featuring green falafel balls on a bed of homemade hummus, tahini, spiced lemon dressing and pickles served with pita bread. It is also part of the popular Saneeah Platter (pictured) which is an Egyptian style lamb and beef mixture with caramelised onions and roasted pine nuts served on a bed of homemade hummus with tahini and pickles alongside woodfired pita bread.
Thanks to Zohar from Luscious Foods Byron Bay for sharing this Organic Quinoa Tabouli Salad Recipe. As you will see, it’s pretty straight forward, so there’s no excuse to buy the soggy store-bought version any more.
Photo supplied by Luscious Foods
- 1 small red onion
- 3 red tomatoes
- 2 Lebanese cucumbers
- 1 bunch coriander
- 1 bunch flat parsley
- ½ cup fresh lemon juice
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon turmeric powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- Pinch of sugar
- To Serve
- 1 cup organic quinoa, cooked and cooled
- Finely chop the red onion and finely dice the tomato and cucumber. Cut roots off the coriander and finely chop the leaves and higher stems. Cut the lower stems off the parsley and finely chop the leaves and higher stems.
- Combine all ingredients in a glass jar and shake to mix.
- To Serve
- When quinoa is cold, you can combine all the ingredients, and pour the dressing generously. Serve immediately.
- Chef’s Tips: All salad ingredients can be prepared a day before, as long as they are kept separately in airtight containers. When desired you can combine salad and pour dressing generously.
- The quinoa can be a mix of red and white to add colour