Nectarine Buckwheat Tabbouleh (Vegan + GF)

Nectarine Buckwheat Tabbouleh (Vegan + GF)

This Nectarine Buckwheat Tabbouleh is basically summer in a bowl!

Nectarine Buckwheat Tabbouleh (Vegan + GF)

Boasting a kaleidoscopic array of wonderful flavours, this delicious tabbouleh consists of:

plenty of fruits for sweetness – soft, plump dried cranberries and juicy, seasonal nectarines

the refreshing crunch of raw veg – cucumber and red onion

alllll the fresh herbs – more specifically, parsley, basil and mint

the velvety creaminess of the avocado

& the earthy nuttiness of toasted pistachios. 

All of those beautiful ingredients are combined with buckwheat and three-grain quinoa before being coated lavishly in a lemon juice and pomegranate molasses dressing! Yummmm! 

And what’s more, this whole bowl is incredibly healthy for you and using a mixture of fluffy buckwheat and contrastingly bite-resistant three-grain quinoa as the base means that it’s a lot healthier than regular tabbouleh. Compared to stodgy gluten-filled couscous (which is still delicious, obviously) buckwheat and quinoa are filled with protein and fibre to keep you energised for much longer and they’re both gluten-free to boot.

I hadn’t actually tried buckwheat in a form other than soba noodles, but I’ve now discovered that these little seeds (yes, they’re actually seeds masquerading as a grain) are a great substitute for couscous or bulgar wheat even if you’re not a coeliac, largely because they’re so easy to cook and taste so delicious in their own right too! 

Nectarine Buckwheat Tabbouleh (Vegan + GF)

This bowl is perfect for a packed lunch, but also delicious to have alongside grilled meat or veg at BBQs, handy for picnics and a fantastic dish to take along to summer dinner parties as it’s delightfully easy to prepare! Add whatever vegetables/fruit you have on hand – some juicy plum tomatoes or sweet roasted red peppers would also be suitable I think. 

If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!

Nectarine Buckwheat Tabbouleh (Vegan + GF)
Serves 2
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  1. 2 portions buckwheat (I used half buckwheat half three-grain quinoa)
  2. 1 nectarine, cut into cubes
  3. 1 avocado, cut into cubes
  4. 1/2 red onion, finely sliced
  5. 1/2 cucumber, cut into cubes
  6. Handful of dried cranberries
  7. Bunch of fresh basil, finely chopped
  8. Bunch of fresh mint, finely chopped
  9. Bunch of fresh flat leaf parsley, finely chopped
  10. Handful of pistachios, shelled and roughly chopped
For the dressing
  1. 2 tablespoons olive oil
  2. 2 tablespoons lemon juice
  3. 1 tablespoon pomegranate molasses
  4. Pinch of salt, to taste
  5. Pinch of cayenne chilli pepper, to taste
  1. Cook buckwheat (and quinoa) according to instructions on packet (add the dried cranberries when boiling it to plump them up)
  2. Add the cooked grains to a large bowl along with all the other ingredients (except for the pistachios)
  3. Mix together the ingredients for the dressing in a separate bowl
  4. Pour the dressing over the grains and vegetables and mix well
  5. Scatter over the chopped pistachios just before serving
  6. Either enjoy immediately or chill in fridge for a few hours before serving
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