Quinoa Tabbouleh with Za'atar
Prep time
Cook time
Total time
Serves: 4
For the salad:
  • 800g fresh tomatoes
  • 1 cucumber
  • 4 bunches of fresh parsley
  • 1 bunch of fresh mint
  • 185g (1 cup) of white quinoa
  • 2 - 4 tablespoons of za'atar (see below)
For the dressing:
  • 4 tablespoons of extra-virgin olive oil
  • 4 tablespoons of freshly squeezed lemon juice
  • the zest of one organic lemon
  • 2 teaspoons of raw honey
  • 2 garlic cloves
  • sea salt
  • pepper
For the za'atar spice blend:
  • 4 tablespoons of toasted sesame seeds
  • 4 tablespoons ground sumac
  • 1 tablespoon of dried thyme
  • 1 teaspoon of ground cumin(optional)
  • 1 pinch of sea salt
For the salad:
  1. Rinse the quinoa, and add it to a saucepan with 2 cups (500ml) of water. Cook the quinoa for 12 - 15 minutes or until little rings have formed around the seeds. Drain and set aside to cool.
  2. Wash and finely chop the vegetables. Wash and dry the herbs, and finely chop them. Add everything to a salad bowl.
  3. Combine all the ingredients for the dressing and pour it over the salad. Sprinkle the za'atar over it and serve immediately. If you serve it later, then sprinkle the za'atar over it just before you serve it.
For the za'atar spice blend:
  1. Heat the sesame seeds in a skillet over medium heat for a few minutes until they turn slightly brown. Remove from heat and let cool completely. Mix the sesame seeds with all the other spices and mix well. Store in an air tight container. Keeps for many months.
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/quinoa-tabbouleh-zaatar/