This classic Middle Eastern salad gets a turbo charge of Quinoa, making it a highly nutritious dish containing all the essential amino acids your body needs to thrive. Quinoa tabbouleh is full of lovely textures and loads of super fresh vibrant flavors. Great as a main meal or a side dish to complement almost any meal.

Quinoa Tabbouleh [Vegan]

Serves

4

Cooking Time

25

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Ingredients

For the Tabbouleh:

  • 1/2 cup Quinoa 1.5 cups cooked
  • 1/4 cup Red onion finely chopped
  • 1/4 cup Green beans blanch and finely slice
  • 1 cup Cherry tomato cut in fourths
  • 3/4 cup Cucumber cut into small dice
  • 1/4 cup Parsley finely chopped
  • 1/4 scant cup Mint finely chopped
  • 1/3 cup Sunflower seeds toasted

For the Vinaigrette:

  • 3 tablespoons Olive oil
  • 1 each Limes
  • 2 each Garlic cloves

For the Seasoning:

  • 1 teaspoon Pink salt
  • 1/2 teaspoon Black pepper - ground
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Preparation

To Prepare the Tabbouleh:

  1. Assemble and wash all ingredients.
  2. Cut the tomato and cucumber into small dice, add a pinch of salt and leave for 10 minutes to marinade.
  3. Wash and finely chop the parsley and mint.
  4. Blanch and refresh the green beans - cut into small rounds.
  5. Finely chop the red onion.
  6. Drain the tomato and cucumber by setting it on a strainer to release excess liquid.

To Cook the Quinoa:

  1. Wash quinoa and strain.
  2. Add the quinoa to saucepan with some salt and cook out on a gentle simmer for 15 minutes.
  3. When cooked - transfer to strainer to drain, pour over some boiling water to rinse the starch.
  4. Allow to cool.

For the Vinaigrette:

  1. Crush the garlic cloves.
  2. Add the olive oil, lime juice, crushed garlic, salt and pepper to bowl - Mix and set aside.

To Finish the Tabbouleh:

  1. Add all the ingredients to a large mixing bowl.
  2. Season with the vinaigrette - mix well and check seasoning.
  3. Add more vinaigrette, salt or pepper if needs be.
  4. Serve quinoa tabbouleh in a bowl, garnish with some sunflower seeds and fresh parsley.
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