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Quinoa Asparagus Tabbouleh [Vegan]

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This tabbouleh is the perfect side for spring. Fresh asparagus, parsley, and mint add the taste of fresh greens while tomatoes add a light, savory flavor. Savor this fresh and crunchy tabbouleh as a first course or a side dish, or as a wrap for a light, but filling lunch.

Quinoa Asparagus Tabbouleh [Vegan]

This Recipe is :

High Protein Vegan

Serves

8-10

Ingredients

  • 1 cup dry quinoa
  • 1 bunch asparagus
  • 2 large bunches flat-leaf parsley
  • 1 cup loosely packed mint leaves
  • 2 tomatoes, diced
  • 2 Lebanese cucumbers, diced
  • 6 green onions, minced
  • 2 fat garlic cloves, minced
  • 1 1/2 lemons, juiced
  • 1/4 cup olive oil
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon allspice
  • A pinch of nutmeg
  • Black pepper, to taste

Preparation

  1. Bring 2 cups of water to boil in a medium-sized pot. Add the quinoa with a pinch of salt and reduce heat to a simmer. Cover and cook for about 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Fluff up the quinoa with a fork and set aside.
  2. Snap the tough ends off the asparagus and discard.
  3. Dice the asparagus and add to the bowl of a food processor. Pulse until you get this texture. Set aside.
  4. Wash the parsley and drain well. Mince the parsley and mint very finely.
  5. In a large mixing bowl, add cooked quinoa and chopped asparagus. Add the minced parsley, mint, green onions and cucumbers.
  6. Add the diced tomatoes, minced garlic, lemon juice, olive oil, salt, pepper, and spices. Stir well to combine. Taste and adjust seasonings as needed.

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AUTHOR & RECIPE DETAILS


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Raised by vegetarian parents, a healthy diet has always been an important part of Marie-Ève's life. With Craving Greens, the Montreal-based blogger focuses on creating vegetarian and vegan recipes that are delicious and accessible using exclusively wholesome ingredients. She owes much of her inspiration to her mother who was a wonderful vegetarian home cook ahead of her time.


 

 

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23 comments on “Quinoa Asparagus Tabbouleh [Vegan]”

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Emily
1 Months Ago

Made this recipe twice within the past two days. Absolutely delicious :)


Reply
Ibor Bo Routard
1 Years Ago

Andrea Doc Popolo Rubbio idea!!!


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Jeff Hornsby
1 Years Ago

trees snd orchatdsnare im fu;;bud ......... ccum on over


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Laura Waters
1 Years Ago

Kim Dunn


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Ines Scholtes
1 Years Ago

Cathy Underwood


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Mélissa Muggeo
1 Years Ago

Elodie Brunelle


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Mya Isabelle Aubin
1 Years Ago

Owen X Wheeler


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Alicia Reyes
1 Years Ago

Mmm se be rico y saludable


Reply
Alicia Reyes
1 Years Ago

Mmm se be rico y saludable


Reply
Carras Villa
1 Years Ago

Cate Bradford


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