I have been making my own quinoa tabbouleh salad before I even knew what a tabbouleh salad was. A traditional tabbouleh salad uses Bulgur along with parsley, mint, lemon & onion. Luckily in the world of food blogging, you can change traditional into modern and trendy. In my quinoa tabbouleh salad, the Bulgur has been replaced with quinoa and the mint has been omitted.
QUINOA Tabbouleh Salad
Whether its rice, lentils, beans or quinoa I will always use a vegetable broth over water to cook my grain, or in this case, my seed. Did you know that quinoa is actually a seed? Quinoa is grown as a grain crop and harvested for its seeds. I cook my quinoa just as though I would if it was rice; 1 cup of uncooked quinoa for 2 cups of vegetable broth.
Putting this salad together is so simple. All of the ingredients go into a bowl and you stir it up. That’s it. The possibilities to serve are endless. The addition of hummus, tzatziki, and crispy chickpeas take me away to the warm waters of the Mediterranian.
Try using this salad as a base for an oil free hummus dip, or all on its own as a side salad to accompany a falafel.
I hope you love this quinoa tabbouleh salad as much as I do. It’s FRESH, CITRUSY, VERSATILE, SIMPLE, and best of all DELICIOUS.
~Peace & Love your Plants, VeggieVannie
Versatile parsley based salad. Bursting with flavor
- 1 cup Cooked & cooled quinoa
- 1 Large bundle of parsley Chopped and stems removed
- 1/3 cup Diced red onion
- 5 Cherry tomatoes Cut into halfs
- 1 Lemon Juiced
- 1 tsp Dried coriander
- 3 tbsp Hemp seeds
- 1 tbsp White balsamic vinegar
- 1 tbsp Avocado or Olive Oil
- Salt & Pepper adjust to your taste
Cook the quinoa according to instructions and allow to cool. Add 1 cup of cooled quinoa to a large mixing bowl.
Add in the remained of the ingredients. Stir to combine.