How do I prepare the asparagus for this tabbouleh?

First, snap off the tough ends of the asparagus. Then, dice the asparagus and pulse it in a food processor until you achieve a fine, textured consistency before adding it to the quinoa.

What type of quinoa is best for this recipe?

The recipe specifies 1 cup of dry quinoa, which can be any color (white, red, or tricolor). It's cooked with 2 cups of water until fluffy and set aside.

Can I make this Quinoa Asparagus Tabbouleh ahead of time?

Yes, you can cook the quinoa and chop most of the vegetables in advance. For the freshest taste, combine all ingredients, especially the dressing and herbs, just before serving.

How should I store leftover Quinoa Asparagus Tabbouleh?

Store any leftover tabbouleh in an airtight container in the refrigerator. It will maintain its freshness and flavor for up to 2-3 days.

What makes this tabbouleh recipe distinctive?

This recipe stands out by incorporating finely pulsed asparagus directly into the tabbouleh, which adds a unique texture and a subtle, fresh flavor that complements the traditional herbs and vegetables.

5.5K Views 10 years ago

Quinoa Asparagus Tabbouleh
[Vegan]

Name: Quinoa Asparagus Tabbouleh [Vegan]
Cook time: 30 min
Yield: 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

MC By: Marie-Ève Couture

Author Bio

Raised by vegetarian parents, a healthy diet has always been an important part of Marie-Ève's... Read More

Order with Instacart Download Our App

A vibrant bowl of Quinoa Asparagus Tabbouleh, garnished with fresh parsley and mint, served as a refreshing vegan side dish.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Asparagus

Quinoa Asparagus Tabbouleh [Vegan]

8-10

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.

Ingredients You Need for Quinoa Asparagus Tabbouleh [Vegan]

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

Order with Instacart Download Our App

How to Prepare Quinoa Asparagus Tabbouleh [Vegan]

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.
Snap the tough ends off the asparagus and discard.
Dice the asparagus and add to the bowl of a food processor. Pulse until you get this texture. Set aside.
Wash the parsley and drain well. Mince the parsley and mint very finely.
In a large mixing bowl, add cooked quinoa and chopped asparagus. Add the minced parsley, mint, green onions and cucumbers.
Add the diced tomatoes, minced garlic, lemon juice, olive oil, salt, pepper, and spices. Stir well to combine. Taste and adjust seasonings as needed.