Vegan quinoa tabbouleh
Vegan quinoa tabbouleh
An impressive salad with garden fresh ingredients. Summer in a bowl, or a pita.
Vegan quinoa tabbouleh always makes such a lovely, colorful presentation. The beautiful green herbs mixed with the bright red tomatoes and a vivid tri-color quinoa are so pleasing to the eyes and the palette.
A definite crowd pleaser. Think potluck or an easy and impressive dinner for company! I actually served this to my children for lunch last week. My youngest was sure he wouldn’t like it and was very hesitant to even taste it. Quinoa is not his favorite. Not too sure why, perhaps it’s a texture thing. Anyhow, once he convinced himself to try a small bite, he sheepishly smiled and easily scarfed down every morsel on his plate.
Breaking traditions in the kitchen
I know that traditional tabbouleh is made with bulgur wheat. My vegan quinoa tabbouleh is obviously not traditional, but it is gluten-free and high in protein, thanks to the quinoa. Pair this homemade vegan quinoa tabbouleh with my Homemade spelt pita bread and you have the perfect mealtime solution! Or the most amazing side dish!
No substitute for fresh herbs
Every Spring, my herbs grow back without any help from me. I never cease to be amazed at the small miracle of a brown plant turning green again.I currently have a ton of mint, some parsley, basil and thyme. My mint is definitely taking over the pot, but I love it! It smells so fresh and keeps the bugs away too.
Growing fresh herbs is about as easy as gardening gets. They don’t require very much attention, grow super fast and some herbs even help ward off mosquitoes. Fresh herbs are absolutely necessary for this vegan quinoa tabbouleh. You cannot successfully substitute dried parsley and mint. Trust me, it will not taste or look the same!
One more kitchen tip. I like to lightly salt the water that I am cooking my quinoa in. Then lightly salt it once again, after cooking, while I am fluffing it. Taste as you go, so you don’t over salt. I call this salting in layers. I believe that it makes for more flavorful food. That way I am not dumping a bunch of salt at the end and hoping that it will be evenly distributed throughout the entire salad.
Here you go, a complete meal when paired with Homemade spelt pita bread! I imagine vegan quinoa tabbouleh would be so refreshing served in lettuce cups too. Create this fancy summer salad and serve it according to your family and friends desires.
|Cook Time:||15 min|
|Prep Time:||15 min|
|Total Time:||30 min|
|Yield:||serves 4-6 people|
* 3 cups cooked quinoa (prepare as directed on package)
* 2-3 cups fresh chopped parsley
* 1/4-1/2 cup fresh chopped mint
* 1 cup diced tomatoes
* 1 cup diced cucumbers ( no need to peel if using hothouse cucumbers)
* 1/4 cup chopped scallions
* Dressing Ingredients
* 1/4 cup olive or avocado oil
* fresh squeezed juice from 1 lemon
* salt and pepper to taste
2. While the quinoa is cooking chop and dice the parsley, mint, tomatoes, cucumbers and scallions
3. Lightly salt the quinoa, stir and allow quinoa to cool completely in a large bowl (otherwise you might wilt the herbs)
4. Place all herbs, cucumbers, tomatoes and scallions in the bowl and gently toss together with the cooled quinoa
7. Place all ingredients into a mason jar/salad dressing shaker
8. Shake and pour over the tabouleh salad
10. Serve immediately, or cover and place in the fridge for later.
11. Store leftovers in an airtight container and eat within 2 days for freshest results