Lunch-Time Tabbouleh

Tabbouleh is a traditional middle eastern salad that usually features bulgur. This is a salad that screams summer. Fresh parsley, tomato and lemon make a nice and light lunch that won’t bog you down on those warm afternoons. The twist on this salad is that we substitute the bulgur with quinoa. Doing this gives the VegHead tabbouleh almost 5 times as much protein. Combine tabbouleh with some hummus and cut veggies if you’re extra hungry.

Tabbouleh Salad

Course: LunchCuisine: VeganDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 1 cup of quinoa

• 1 1/2 cups of water

• 1 Tsp salt

• 1/4 cup of fresh squeezed lemon juice

• 2 cups of fresh parsley finely chopped

• 2 medium tomatoes finely diced

• 1/2 a red onion finely chopped

• 1/4 cup of olive oil

• 1/2 cup of mint finely chopped

Directions

• Bring the water to a boil and add the quinoa. Turn off the burner and let stand until all the water is absorbed then remove from the burner and let cool.
• Add the parsley, tomato and onion to a large serving bowl.
• Whisk together the oil, lemon juice and salt.
• Add in the cooled quinoa and mint.
• Toss the salad making sure that the entire dish is coated in the dressing.
• Serve on it’s own or with a little hummus and veggies or bread.

Notes