This vegan quinoa tabbouleh recipe is inspired from what Bon Appetit declared as “the best tabbouleh.” The main thing I changed was barley to quinoa and there you have it, a hearty, picnic perfect summer go to!
The tabbouleh is light, refreshing, and herbaceous. All of the things you want in a summer meal. I originally thought I might want to eat it with some hummus and pita but it stands quite well on its own. Of course it would be great in a wrap with hummus or tzatzki as well.
- Quinoa is a gluten-free grain that is also a complete protein. A complete protein just means it contains all 9 essential amino acids. Most plants have some but not all amino acids so they need to be combined with other foods that contain the other amino acids to make it a complete protein.
- Herbs such as parsley and mint are more than flavor bombs, they are almost free of calories while being packed with nutrition benefits as well. You can read more about the health benefits of herbs here.
- Great for heart health because of the vitamin K, unsaturated fat, and vitamin A as well as being low in saturated fat and sugar.
- Improves immunity with herbs, lemon juice and tomatoes.
The Vegan Quinoa Tabbouleh Recipe
1 cup quinoa, uncooked
3 medium tomatoes, about 1 lb, chopped
2 bunches of parsley, including stems, roughly chopped
1 cup mint, roughly chopped
4 scallions, thinly sliced
3/4 teaspoon allspice
5 tablespoons extra virgin olive oil
freshly ground black pepper and salt to taste
- Rinse and cook quinoa in 1 3/4 cup water or vegetable broth.
- When quinoa is done cooking and has cooled add the remaining ingredients. Stir until combined.
Enjoy ~ Amanda