Winter tabbouleh with quinoa, sumac cauliflower, pomegranate and feta from Community: Salad Recipes from Arthur Street Kitchen (page 109) by Hetty Lui McKinnon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Hellyloves2cook on October 19, 2015

    A good option for those that are gluten free as quinoa is used to replace the traditional bulgar wheat in this tabbouleh. I followed this recipe pretty much as was but a few changes just because I was using things up. For instance I had some plain cooked quinoa leftover ( I always make a big batch) which was not cooked in stock as the recipe calls for. I used red onion in place of the Chinese shallots and my tomatoes were not Roma ( not in season here in NZ at time of making). All in all a good recipe with flavour...although the tomatoes I managed to obtain were not flavoursome at all. Im sure that would have had an affect on the final dish. Some prep required before assembly.. roasting of caullflower and rinsing and cooking the quinoa and cooling these too. So it is a salad to prepare in advance. Will definitely make again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.