Tabbouleh Inspired Quinoa Salad (with grain free, raw option)

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I’ve always loved tabbouleh but I had to stop ordering it in restaurants many years ago when I stopped eating wheat. This tabbouleh inspired salad is great alternative to traditional tabbouleh (which is made with bulgar wheat). It is refreshing and lemony and the quinoa gives it a nice texture.

Quinoa (pronounce Keen-wa) is seriously healthy. It is high in protein and it is a complete protein (meaning it contains all 9 of the essential amino acids). While quinoa is technically a seed, it is eaten like a grain and contains more fiber than most other grains and is also high in minerals.

I find that a ration of 1 3/4 cup water or vegetable broth to 1 cup quinoa works best for me. I always rinse the quinoa before cooking it. This will reduce the bitterness of the quinoa. Bring the water (or broth) and quinoa to a boil. Cover it and simmer for 15 minutes. Remove from heat and let it stand, covered, for 5 more minutes before removing the lid.

Quinoa can be eaten hot or cold. This salad is easily made in advance and stores in the refrigerator for up to 5 days. Please let me know if you try this recipe! I would love to hear how it turned out for you.

Tabbouleh Inspired Quinoa Salad (gluten free, soy free, oil free with raw vegan option)

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Salad

Servings 0

Ingredients

  

• 1 1/2 cup cooked quinoa see notes for alternatives and preparation instructions
• 1 medium onion finely chopped
• 1/4 cup fresh lemon juice
• 1 cup finely chopped fresh parsley
• 1 Tbsp finely chopped fresh mint
• 10 cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/4 tsp salt or to taste

Instructions

 

• If you do not already have quinoa prepared, please see recipe notes for preparation instructions. Allow quinoa to cool completely.
• Combine all ingredients in a large bowl and stir until well combined.

Notes

For a grain-free, raw vegan salad, simply omit the quinoa and replace it with 1 1/2 cups finely chopped cauliflower (pulse the cauliflower in a food processor or blender until it is the consistency of rice).

To prepare quinoa, combine 1/2 cup dry quinoa with 7/8 cup water or low sodium vegetable broth. I Bring to a boil. Cover and simmer for 15 minutes. Remove from heat and let sit, covered for 5 minutes. Fluff with a fork and allow to cool.

Keyword gluten-free, soy-free, vegan, wfpb

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