This tabouli salad substitutes quinoa for the bulgur traditionally used in tabbouleh for those who are allergic to wheat or just want a different option. (yes, the proper spelling is tabbouleh, but most people know it as the more anglicized tabouli).
I’m always excited to make meals with almost all of my ingredients coming from the garden, and this one was impressive. The flavors in this salad when fresh vegetables and parsley are used are phenomenal. This makes a perfect meal for a hot summer night.
Warm Quinoa Tabouli Salad Recipe
Prep time:
Cook Time:
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Makes 4 salads
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Ingredients
- 1 cup dry quinoa, cooked
- 1 lemon, zested and juiced
- 1 Tbsp olive or flax oil (optional)
- 1 clove garlic, pressed
- pinch salt
- 1/2 cucumber, diced
- 1 tomato, diced
- 1 cup parsley, chopped
- 4 Tbsp sunflower seeds (optional)
Directions
- Cook the quinoa in 2 cups water, bringing it to a boil then turning down to low to simmer for 25-30 minutes.
- Put the zest and juice of the lemon in a large salad bowl, then stir in the garlic and a pinch of salt. You can add a bit of olive or flax oil, but it’s not necessary. Put the chopped vegetables and parsley in the bowl, and toss them with the dressing. Add the quinoa to the bowl, and toss to get everything flavored.
- Serve topped with the sunflower seeds. I hope you enjoy this quinoa tabouli salad, the latest of my healthy vegan recipes.
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