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.
See also: More easy quinoa recipes
Ingredients:
- 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
Preparation:
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.
See also: More Middle Eastern vegetarian and vegan recipes
Scroll down for more quinoa recipes to try.
