Credit: Recipe republished with permission from My Tel Aviv Table, by Limor Chen (Nourish Books). Photography copyright @ Gareth Morgans. Available to purchase now

Limor Chen says: "This is my gluten-free, tabbouleh-inspired salad, combining herbs with quinoa instead of bulgur wheat. It has the same satisfying nutty and herby flavours of a traditional tabbouleh. I mix the white and red quinoa together, as the red adds complexity with its crunch and nutty flavour, which is balanced by the fluffier, milder white quinoa. But you can just use one type. This deliciously nutritious dish can be a side or a light vegan meal in its own right."


Serves 4


  • 1 small sweet potato (120g/41⁄4oz), peeled and cut into small cubes
  • 2 tbsp olive oil 
  • Pinch of salt
  • 85g/3oz/1⁄2 cup white quinoa
  • 85g/3oz/1⁄2 cup red quinoa
  • 40g/11⁄2oz/1⁄4 cup almonds (or roasted almond flakes/slices)
  • 90g/31⁄4oz rocket, finely chopped
  • 40g/11⁄2oz/1⁄2 cup parsley, finely chopped without the stalks
  • 2 tbsp finely chopped coriander/ cilantro (stalks removed)
  • 2 tbsp finely chopped mint leaves (stalks removed)
  • 4 spring onions/scallions, finely chopped
  • 2 medium tomatoes, diced
  • 60g/21⁄4oz/1⁄2 cup dried cranberries
  • 4 tbsp pomegranate seeds
  • A few mint leaves, to garnish

For the dressing

  • 1⁄2 tsp salt
  • Pinch of coarse ground black pepper
  • 1⁄2 tsp sumac
  • 2 tbsp lemon juice
  • 3 tbsp extra virgin olive oil

For the tahini and grape molasses drizzle

  • 2 tbsp raw tahini
  • 2 tbsp black grape molasses


  1. Preheat the oven to 200°C/400°F/Gas 6.
  2. In a roasting pan, mix the sweet potato cubes with the olive oil and cook in the oven for 30-40 minutes until nicely roasted.
  3. Meanwhile, in a medium-size saucepan, bring 600ml/20fl oz/21⁄2 cups water to the boil on a high heat with a pinch of salt and then add all the quinoa. Reduce the heat, cover and simmer for 20 minutes. Take off the heat and let it stand, covered, for 10 more minutes.
  4. At the same time, spread the almonds out on a baking tray and roast in the oven for 10-12 minutes. Let them cool, then cut lengthways with a sharp knife.
  5. Mix the dressing ingredients in a small bowl until well combined.
  6. Put the rocket and all the herbs into a large bowl. Add the quinoa and mix. Add the spring onions/scallions, chopped tomatoes, cranberries and the dressing and mix until combined.
  7. Spoon the quinoa mixture onto a serving plate. Top with the roasted sweet potato and almonds. Sprinkle the pomegranate seeds on top and drizzle with both the raw tahini and then the black grape molasses. Finally, garnish with mint leaves.

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