This is a wonderful recipe from Ella Woodward’s fabulous cookbook, Deliciously Ella. This salad is a gluten-free form of the traditional dish Tabbouleh. At Utzy we love Middle-Eastern inspired salads, and are excited to share it with you!


Serves 4 


  • 2 1/3 cups quinoa
  • 7 ounces fresh cilantro 
  • 8 tomatoes
  • 3/4 cup pine nuts ( 3 1/2 ounces)
  • 2 tablespoons tahini 
  • 4 tablespoons olive oil
  • Juice of 2 lemons
  • Salt and pepper


Place the quinoa in a sieve and rinse with cold water until the water that comes through is totally clear.
Place the quinoa in a saucepan with 4 cups boiling water. Let the quinoa boil for a minute or 2, then let it simmer for another 10-15 minutes, covered, until all the water has been absorbed and the quinoa is fluffy, but not mushy.
While the quinoa cooks, finely chop the cilantro. Then chop the tomatoes into small, salsa-like squares.
Toast the pine nuts in a dry frying pan- this should take just a couple of minutes.
Once the quinoa has finished cooking, allow it to cool.
Mix in the cilantro, chopped tomatoes, tahini, olive oil, lemon juice, and toasted pine nuts before sprinkling it all with salt and pepper. 
Salad is best served cold. 



Try it out and let us know what you think!



This is from her cookbook Deliciously Ella, and is found on page 46.

For more of her wonderful recipes, visit her website at