Prep Time: 20 mins.
Cook Time: 15 mins.
I’ve always been a great fan of Middle Eastern food. I grew up eating lots of it and when I became vegan, I was happy that I could still enjoy it. I love hummus, baba ganoush, falafel, lentils and rice, couscous, stuffed grape leaves, and pita bread. I enjoy eating a little bit of everything and mixing every bite. It is great because everything goes with everything, and its also great for sharing.
Of all the wonderful vegan choices, my absolute favorite is tabbouleh. Tabbouleh is a delicious, nutritious, and super convenient food for the busy vegan. You can make a big batch and have it on hand for easy, healthy eating. The longer it sits in the fridge, the better it gets.
Traditional Tabbaouleh calls for bulgur, but I decided to give the quinoa (KEEN-wah), the “super grain” a try. It’s rich in fiber and protein and has a nutty flavor. It’s a great wheat free alternative to bulgur. It came out great! There’s some chopping involved, but all worth it. It’s vegan, gluten free, and DELICIOUS! It’s a flavorful salad everyone will enjoy. Take it to a potluck or picnic and serve it with pita bread and hummus. You can also play with the herbs and substitute parsley with cilantro, or add more mint. You can mix cooked chickpeas, lentils, or even chopped olives.
- 2 cups vegetable broth
- 1 cup quinoa
- 2 tablespoon olive oil
- ½ teaspoon sea salt
- ½ cup lemon juice â€¨
- 3 tomatoes, diced
- ½ cup fresh green onions, finely chopped
- 2 cloves garlic, minced
- ½ cup fresh mint, chopped
- ½ cup fresh parsley, chopped
- Soak quinoa overnight, then rinse thoroughly before cooking In a saucepan bring broth to a boil.
- Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes.
- Fluff with a fork and cool in refrigerator.
- In a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, green onions, mint and parsley.
- Stir in cooled quinoa.
- Cover and let stand for 30 minutes until flavors settle.