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tabouleh with quinoa tomatoes and herbs

Wheat berry and quinoa tabouleh

A tasty wholegrain-rich tabouleh, full of nutrients, flavour and colour. This is the perfect accompaniment to steamed fish or grilled chicken or lamb strips. If you have leftovers why not add them to a wholegrain wrap with lamb strips and a small dollop of Greek yoghurt.


Serves: Serves 6

Number of ingredients: 9 Ingredients

To prep: 10 Minutes Prep

To cook: 1 Hour Cook

Difficulty: Easy

Nutrition per serving

  • Energy : 817kJ

  • Protein: 4.9g

  • Fat (total): 6.9g

  • - Saturated Fat: 1.1g

  • Carbohydrate (total): 28.7g

  • Fibre: 5.9g

  • Sodium: 125mg


1 cup wheat berries (wheat grains)

1/3 cup white quinoa

2/3 cup salt reduced vegetable or chicken stock

200g grape tomatoes, halved

¾ cup chopped fresh continental parsley

1/2 cup chopped fresh mint

2 green onions, thinly sliced

1/4 cup fresh lemon juice

2 tablespoons extra virgin olive oil

Lemon wedges, to serve


  1. Place wheat in a saucepan with 3 cups of water and bring to the boil. Reduce heat to low, cover and cook for 50 – 60 minutes or until wheat is tender. Drain and set aside to cool.
  2. Meanwhile, add quinoa and stock to a small saucepan. Bring to the boil then reduce heat to low. Cover and cook for 10 – 12 minutes or until stock is absorbed and quinoa is tender. Fluff with a fork and set aside to cool.
  3. Add quinoa, tomatoes, parsley, mint and onion to the wheat. Toss to combine.
  4. Combine lemon juice and oil in a jug and season with salt and pepper to taste. Pour over wheat mixture. Toss to combine.
  5. Serve with lemon wedges.