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Veetee Recipe

Wholegrain and Quinoa Tabouleh

Easy2 Servings
Our wholegrain and quinoa vegetarian tabbouleh is inspired by a traditional Levantine salad. Highly nutritious and delightfully refreshing this dish is perfect for a delicious quick summer snack or as a light starter.

What you need to get


  • 1 VeeTee Wholegrain & Quinoa

  • 4 Tomatoes, de-seeded and diced

  • 1/2 Cucumber

  • 3 Spring onions, finely sliced

  • 20g Chopped fresh parsley

  • 15g Chopped fresh mint

  • 3tbsp Olive oil

  • juice and zest of a lemon

  • To serve:

  • Halloumi cheese

  • Pitta bread

What you need to do


  1. Prepare the tomatoes by making a little cross in the skin. Cook in a pan of boiling water for 30 seconds to a minute and refresh in cold water. The skins should remove quite easily. Cut into quarters, discard the seeds and roughly chop the tomato petals.

  2. In a large bowl mix together the tomato, parsley, mint, spring onions and cucumber.

  3. Cook the rice according to the packs instructions, leave to cool.


  4. Add the cooled rice to bowl along with the olive oil and lemon zest and juice. Mix well and season with salt and pepper.

  5. Cook slices of halloumi under a hot grill or on a griddle pan and serve alongside the tabouleh with some warm pitta bread.


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Wholegrain and Quinoa Tabouleh

Wholegrain and Quinoa Tabouleh Our wholegrain and quinoa vegetarian tabbouleh is inspired by a traditional Levantine salad. Highly nutritious and delightfully refreshing this dish is perfect for a delicious quick summer snack or as a light starter.

What you need to get


  • 1 VeeTee Wholegrain & Quinoa

  • 4 Tomatoes, de-seeded and diced

  • 1/2 Cucumber

  • 3 Spring onions, finely sliced

  • 20g Chopped fresh parsley

  • 15g Chopped fresh mint

  • 3tbsp Olive oil

  • juice and zest of a lemon

  • To serve:

  • Halloumi cheese

  • Pitta bread

What you need to do


  1. Prepare the tomatoes by making a little cross in the skin. Cook in a pan of boiling water for 30 seconds to a minute and refresh in cold water. The skins should remove quite easily. Cut into quarters, discard the seeds and roughly chop the tomato petals.

  2. In a large bowl mix together the tomato, parsley, mint, spring onions and cucumber.

  3. Cook the rice according to the packs instructions, leave to cool.


  4. Add the cooled rice to bowl along with the olive oil and lemon zest and juice. Mix well and season with salt and pepper.

  5. Cook slices of halloumi under a hot grill or on a griddle pan and serve alongside the tabouleh with some warm pitta bread.