This Nectarine Quinoa Buckwheat Tabbouleh is easy to make, really nutritious and perfect for summer.
Boasting a kaleidoscopic array of flavours and colours, this delicious tabbouleh consists of:
- plenty of sweet fruits – tart-sweet dried cherries and juicy nectarines
- refreshingly crunchy raw veg – fresh cucumber, tangy red onion, sweet pepper, peppery radish, juicy tomatoes
- alllll the fresh herbs – i.e. parsley, basil, mint
- earthy, nutty toasted pistachios
All of those beautiful ingredients are combined with buckwheat and quinoa before being coated lavishly in a lemon juice and pomegranate molasses dressing.
And what’s more, this whole dish is incredibly healthy for you and using a mixture of fluffy buckwheat and nutty quinoa as the base means that it’s a lot healthier than regular tabbouleh.
Compared to couscous (which is still delicious, obviously) buckwheat and quinoa are filled with protein and fibre to keep you energised for 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!
This bowl is perfect for a packed lunch, but also delicious to have as a side dish at BBQs, handy for picnics and a fantastic dish to take along to summer dinner parties as it’s delightfully easy to prepare! You can add whatever vegetables or fruit you have on hand and customise it however you wish.
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Helpful tools to make this Nectarine Quinoa Buckwheat Tabbouleh:
Nectarine Quinoa Buckwheat Tabbouleh (Vegan + GF)
- 1 portion uncooked buckwheat
- 1 portion uncooked quinoa
- 1 nectarine, diced
- 1/2 red onion, finely sliced
- 1/2 cucumber, diced
- 1 red pepper, cut into matchsticks
- 3 radishes, finely sliced
- 6 cherry tomatoes, halved
- 2 tablespoons dried cherries (or sub dried cranberries)
- 2 tablespoons fresh basil, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 4 tablespoons pistachio nuts, roughly chopped
For the dressing:
- 2 tablespoons olive oil (you can omit this if you wish)
- 2 tablespoons lemon juice
- 1 teaspoon pomegranate molasses (or sub agave syrup or any other sweetener)
- Salt, to taste
- Cook the buckwheat and quinoa according to instructions on packet
- Add the cooked grains to a large bowl along with all the other ingredients for the salad
- Mix together the ingredients for the dressing in a separate bowl
- Pour the dressing over the grains and vegetables and mix well
- Best eaten within the day, but it keeps in the fridge for up to a couple of days
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