Feta and Apple Quinoa Tabouleh

Feta and Apple Quinoa Tabouleh

Feta and Apple Quinoa Tabouleh


A very tasty tabouleh-like salad that is bursting at the seams with flavour, nutrition and texture.  It has everything we love in a salad, crunch, creaminess and a zesty kick to top things off.  Colour is also one of the elements that makes tabouleh salads like this stand out from the iceberg lettuce brigade.  I don’t mess around too much in the presentation stakes, but a salad like tabouleh, with good fresh ingredients just looks wonderful no matter what you do to it!  A tabouleh is the perfect way of showcasing amazing produce.

Quinoa (keen-wah) is a wonderful sprout/ seed, related to Kale and the fuel for many an Inca in times gone by.  I presume we all know what it is by now!  It seems to have been all the rage for many years and rightly so.  It has a great, strong flavour and is superbly healthy (see below, ‘Foodie Fact’) which is the main reason we have used it here instead of the traditional bulgur wheat.

Tri-colour tabouleh is a new one on us, Jane picked it up in Glastonbury.  It has a slightly fuller, earthy flavour than normal especially when roasted slightly before cooking (top tip!).  It initially reminded us of France, tri-colour and all, but it’s tabouleh heart is most certainly in the middle east, however the flavours here are quite European!?  A suitably confused dish, ideal for two nomads living on a green hill then (that’s us!).  Tri-colour quinoa seems to be a mixture of red, black and normal beige quinoa.

Tri-colour Quinoa

Tri-colour Quinoa

The ingredients here are changeable, please replace the cheese with tofu  if you are vegan; and use whatever is seasonal and looking good. As always, let your imagination run wild!

Midway stage of prep

Midway stage of prep

This recipe fills one very lucky salad bowl.

The Bits

250g tri-colour quinoa, 2 handfuls rocket, 1/3 cup roasted pine nuts, 1 cup pitted green olives,125g aged feta (cut into 2cm cubes), 6 cherry tomatoes (cut in quarters), 1 yellow pepper (chopped small cubes), 100ml good fruity olive oil, 1 small red onion (finely diced), 2 stick celery (finely diced), juice of 1 lemon, 1 handful chopped parsley, 1 handful chopped mint, sea salt and cracked black pepper.

Do It

In a saucepan, roast the quinoa on a medium heat until it is going slightly brown (5 minutes). It will pop a little, let it. Then cover with 1cm of water (thats 1cm above the quinoa) and a pinch of salt, bring to a boil and lower heat and cover. It will take 15 minutes to cook, then fluff up with a fork and set aside to cool.

Place all ingredients in large salad bowl and gently mix together. Whisk up your lemon juice and olive oil in a small bowl.

Roast off your pine nuts on a medium/low heat until getting golden. Keep an eye on them, they are precious these little fellows and burn easily.
When quite cool (but not cold) add your quinoa to the salad mix and combine gently together. Serve immediately to great plaudits and smiles.

Feta and Apple Quinoa Tabouleh

Feta and Apple Quinoa Tabouleh


Here we added a few more greens to finish (mint and rocket), we actually like it slightly warm, it brings it all to life and the olive oil will give off a very fruity aroma.  For us a tabouleh is a main course affair, definitely not a side salad.  This is a star and needs no trimmings!

Every angle covered here, another one for good luck!

Every angle covered here, another one for good luck!

Foodie Fact 

Quinoa is a great source of amino acids, the vitamin B’s and has the highest level of iron found in any grain.  It is also a great source of protien.  Quinoa is the only grain that contains all of the essential amino acids that the body needs, the Incas knew this and called it the ‘Chisiya Mama’ – the mother grain.  The early Andean civilizations ate more quinoa than corn!  Quinoa is pretty much the complete food.

PS –  Its also gluten free. X


What better way to celebrate cooking with some ‘tri-colour’ than with some Serge Gainsbourg, ‘Alor, voila!’:


Categories: gluten-free, Recipes, Salads | Tags: , , , , , , , , , , , | 8 Comments

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8 thoughts on “Feta and Apple Quinoa Tabouleh

  1. Mac Coon

    great recipe! however, quinoa is not at all related to kale, but it is related to beets, chard, and spinach…

  2. Oh my! Tabbouleh is a such a big dish in our part of the world so I absolutely LOVE this version of it! definitely giving it a try soon!

    • Thank you Tala, I will be investigating where your part of the world is soon! Glad you like the recipe, it certainly isnt a traditional tabouleh, but it tastes fantastic. Great to see you in the BHK. Happy days, lee

      • Well, I come from Lebanon – so our part of the world is “middle east” – but in particular tabbouleh is a big part of our cuisine 🙂 and is definitely somewhere u should add on ur travel list!
        Have a good weekend!

      • Lebanon has long been a place we’d love to visit, I guess it is ‘middle east’! I will be over there soon for some hummus and flatbread. Hoorah. Happy days, lee PS – Have you heard of a chef called Yotam Ottenlenghi, he is Israeli but cooks alot of Lebanese food? He is very popular in Britain at the moment.

      • Actually I havent, but I googled him as soon as u mentioned him and found an beautiful article abt a restaurant he shares with a Palestinian chef and It really just made my day – cooking transcends all differences 😀 Thank you for bringing him up 🙂 Also do tell me if u ever plan a visit – ill give u the low down on do’s and don’ts! take care

      • One day Tala we will be there. It is a part of the world Jane and I will be exploring soon. See you theh for falafel! Happy days, lee and janex

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