Vegan Quinoa Tabbouleh
A simple and easy side dish or meal that is vegan and gluten free. Use it as a side dish or a meal on its own!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 servings
- 1/2 cup uncooked quinoa (or 1 1/2 cup cooked)
- 2-3 cups fresh parsley (finely chopped)
- 3 Tablespoons fresh mint (optional) (finely chopped)
- 1/3 cup extra virgin olive oil
- 2 large lemons
- 2 roma tomatoes (or small tomatoes) (finely chopped)
- 6 green onions (sliced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Get your quinoa cooking as per package directions. This takes approximately 15 minutes.
While the quinoa is cooking, prepare the rest of the tabbouleh. Finely chop the parsley and place in a medium bowl. Add the mint, olive oil, juice of two lemons, tomatoes, green onions, salt, and black pepper. Stir to combine.
When the quinoa is done, add it to the parsley mixture. Stir to combine. Season to taste with additional salt, pepper, and lemon. Add additional parsley or mix ins if desired. This tabbouleh is great warm or cold.
The mint adds a great flavor to the tabbouleh, but can easily be omitted.
Try to keep the parsley not minced, or not chopped too finely. The smaller you cut your parsley, the more you will need to fill two cups worth. Start with two cups and add more as desired once all combined.
This is a great recipe for leftover quinoa if you have it precooked.
This is not an oily side, but it is not dry either. If you are worried about having too much oil, start with 1/4 cup and gradually add more as desired.
Try to use a good quality olive oil here because you will definitely taste it and it is not cooked.