Quinoa Tabbouleh | Kathy's Vegan Kitchen

quinoa

🥗Healthier: cauliflower rice

💰Cheaper: bulgur wheat

Bulgur wheat is more traditional and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar offers a tangy flavor at a lower cost.

mint

🥗Healthier: basil

💰Cheaper: dried mint

Dried mint is often more accessible.

Cook 1.5 cups of tricolored quinoa in 2 cups of water with 2 teaspoons of salt until fluffy.

Refrigerate the cooked quinoa to cool it down before mixing with other ingredients.

Chop 3/4 cup of parsley and 3/4 cup of fresh mint.

Dice 1.5 cups of English cucumber, removing the seeds to reduce water content.

Quarter 1.5 cups of grape tomatoes.

Slice one bunch of green onions.

Add 1/4 cup of Kalamata olives to the bowl.

Season with a pinch of salt, a pinch of black pepper, and 1/4 teaspoon of red pepper flakes (optional).

Juice one whole lemon and zest it, adding both to a measuring cup.

Mix the lemon juice and zest with 1/4 cup of red wine vinegar and 2 tablespoons of maple syrup.

Whisk the dressing ingredients together and pour over the salad ingredients.

Let the salad sit in the fridge for a while to allow flavors to meld before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary