This tasty vegan quinoa tabbouleh is always a hit and so easy to make! This speedy side dish doubles as an appetizer and snack, and is gloriously vegetarian, vegan, and gluten-free.
3ripe roma tomatoes, finely diced (approx. 1.5 cups)
½English/seedless cucumber, peeled and finely diced
¾cupfinely chopped fresh parsley
½cupthinly sliced scallions(both green and white parts)
3TBSPquality olive oil
1lime, juiced
Instructions
First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a medium bowl to cool.
While your quinoa cooks, prep your parsley and veggies. The key here is to dice everything super small/fine.
Combine cooled + seasoned quinoa with finely chopped parsley, tomatoes, cucumber, scallions, olive oil, and freshly squeezed lime juice.
Mix, taste, reseason with salt and pepper and add more of your favorite ingredients, if desired! That's it!
Need make-ahead or meal prep instructions? Simply prepare as written, cover, and refrigerate for up to 4 days. Enjoy!
Notes
If you happen to have mint on hand then by all means add it in! Traditional tabbouleh makes ample use of it and I can't wait to plant some this spring! It's about time I have the essentials on hand at all times: parsley, mint, dill, basil, and chives. I can't wait!Recipe yields 4 cups with a 1 cup serving size. Nutrition Facts below are estimated per cup using an online recipe nutrition calculator. Adjust as needed and enjoy!