Ed’s Tabbouleh

Every Thursday our dear friend Ed comes to the Neal Brothers office to cook up something delicious for lunch. How lucky are we!? This recipe was a definite favourite in our office. It’s jam packed with nutrition, crunch and is the perfect light and colourful summertime meal.



2 Tbsp toasted pine nuts

7 dried prunes

1 jalapeno (fresh)

2 tbsp. fresh ginger

1/2 cucumber

1 yellow pepper

1/2 red onion

1 pint grape tomatoes (in halves)

500 mL chickpeas

1 cup red quinoa (cooked)

113 g dried organic cranberries

1 Tbsp. fresh lemon juice

8 Tbsp olive oil

1/4 cup parsley

1 tbsp. fresh mint

1 tsp fresh tarragon

scallion flowers

pinch of cape herb smoked salt and pepper

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– Chop all veggies and dried fruit into bite sized pieces and add into a bowl.

– Boil 1 cup red quinoa until soft and fluffy. Drain water and fluff with a fork.

– Add cooked quinoa to bowl of chopped veggies and dried fruit. Chop herbs and add to mixture.

– Add grated ginger, pine nuts, chickpeas, salt and pepper, lemon juice and olive oil.

– Incorporate all ingredients with a spoon.

– Add scallion flowers to the top for garnish.

– Enjoy!