A vegetarian tabbouleh (also spelled tabouleh or tabouli) salad, made with healthy, whole grain and high-protein quinoa. It’s really a two-in-one: you get a quinoa salad as well as a traditional Middle Eastern tabbouleh, and it’s vegetarian and vegan as well as gluten-free.
Like cooking with quinoa? I know I do! Try out some other whole grains, too, such as kaniwa, millet and teff! Whole grains such as these are versatile, and, if you buy them in bulk, they’re a bargain!
Prep Time: 30 minutes
Cooking Time: 15 minutes
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 large or two medium tomatoes, chopped small
- 1 cucumber, chopped (optional)
- 4 scallions, chopped
- 2 cloves garlic, minced
- 2 tbsp chopped fresh mint
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/2 tsp salt, or to taste
In a medium pot, cover quinoa in water or vegetable broth and bring to a boil. Reduce heat to a slow simmer, cover, and allow to cook about 15 minutes, or until quinoa is cooked and most of the liquid has been absorbed.
In a large bowl, combine tomatoes, cucumbers, scallions, garlic, fresh mint and fresh parsley. Add cooked quinoa, olive oil,lemon juice and salt, tossing gently to combine well. Season with salt, to taste.
Chill for at least one hour before serving, preferably overnight, to allow flavors to mingle.
About the Creator – Jolinda Hackett has been vegetarian for over 20 years and made the transition to a vegan diet fourteen years ago. She is the author of six books, including The Everything Vegan Cookbook, The Vegan Pregnancy Cookbook, The Big Book of Vegan Recipes, Cookouts, Veggie Style, the definitive guide to backyard grilling for vegetarians and vegans, and The Daily Vegan Planner for new vegans needing a bit of nutritional advice and inspiration.
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