Quinoa Tabbouleh | Kathy’s Vegan Kitchen

You will love this quinoa tabbouleh recipe for a unique version of traditional tabbouleh salad. This quinoa tabbouleh tastes fresh and nutty with a tangy lemon dressing. And it only takes 15 minutes to prepare!. Get the full recipe: https://www.kathysvegankitchen.com/quinoa-tabbouleh/

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hi everyone welcome back to Cathy’s
vegan kitchen I’m Kathy if you like the
recipes hit that subscribe button and
don’t forget to comment today we’re
making a quinoa tabouli tabouli is
typically a middle middle eastern salad
um the base is parsley but it usually
includes bulgar we’re making it with
quinoa oilfree obviously
and this is a glutenfree version because
bulgar as you know is not has gluten in
it so we’re going to make one without
any gluten and it tastes Divine okay
first I cooked a cup and a half of
tricolored quinoa with two cups of water
and two teaspoons of salt you can use
any color quinoa you like I just happen
to have the TR color I usually make it
with all red quinoa it tastes the same
the trick though you have to make sure
that not only is it cooked but it needs
to be cold if you put hot quinoa in with
the parsley it’s going to make it all
soggy and it it won’t keep its form so
you want to make sure that it’s cold so
I cooked this before we started today I
popped it in the refrigerator for a
little bit and now here it is so we’re
going to add the cooked quinoa
1/2 cups of dried quinoa yields three
cups of cooked quinoa just for reference
okay we’re going to stick that in the
bowl I also have 3/4 cup of parsley that
I
chopped 3/4 cup of mint fresh
mint I have a cup and a half of diced
English cucumber and I took the seeds
out to make it less watery
chopped it with my little veggie
Chopper a cup and a half of tomatoes
quartered and these are grape
tomatoes one bunch of green onions
sliced 1/4 cup of camada
Olives those are my favorite by the
way and I have a pinch of salt a pinch
of pepper and a/4 teas spoon of red
pepper flakes and this is an optional
ingredient I have half a cup of tofu
feta cheese that I made myself and that
link is underneath the recipe link as
well for the salad now the dressing is
very simple I have one whole lemon and
what you want to do is you want to juice
it and again this dressing does not have
any oil nor does it need it
um it just has has nice Whole Foods
fresh
ingredients and we’re going to squeeze
this
lemon and we also
zested a whole lemon as well to get a
real profound lemon
flavor and we’re going to pour that into
our little measuring
cup and I have 1/4 cup of red wine
vinegar
that zest I mentioned of one whole
lemon and I have two
tablespoons of maple
syrup you can also use Agave or you
could use date syrup if you like doesn’t
really matter
we’re going to just whisk that
together and we’re going to pour it over
the salad
ingredients now I like the sad to sit
for a little bit in the fridge before
you serve
it because all the flavors come
together when it sits for a little bit
and all you know the the flavors go into
the
quinoa
now you can put this eat it as a salad
you can eat it inside a wrap with um
some
hummus you could eat it as a side dish
we eat it all week long for lunches and
it’s
fabulous um and again it is glutenfree
so to serve it to your lovely guest your
family and put it on this
platter you can also add tofu Tempe to
the top for added protein if you wish
you can also serve it as a salad and
then serve with hummus on the side with
pea bread it’s delicious any way you do
it and here it is quinoa toui quick and
easy lunchtime dinner time all week
long all right we will see you next time
[Music]
thanks