I love traditional tabouli salad made with bulghur and with the traditional ingredients, but as a vegan, I try to incorporate plant-based proteins in my diet, and quinoa is a good one for that. I’m also following Bright Line eating and grains are only allowed in the morning BUT quinoa (albeit a grain) is counted as a protein which means I can make this tabouli salad for lunch or dinner and still stay on track! YAY! So it’s Tabouli-esque… or tabouli inspired. I added a few other non-traditional ingredients too, and the result was great.
- 2/3 c. quinoa
- 1 large bunch parsley, finely chopped (no stems)
- 3 roma tomatoes, diced
- 3 large green onions, thinly sliced
- a handful of shredded carrots (for color and crunch)
- and a 1/2 can of chick peas, drained
- 2 Tbsp olive oil
- Juice of one large lemon
- salt and pepper
- Romaine lettuce leaves (optional)
In a saucepan, add 2/3 c quinoa with 1 1/3 c water. Bring to a boil over medium heat, cover with a lid, and lower the flame to low. Allow the water to absorb into the quinoa. When the water is almost all absorbed, turn off the flame, keep the lid on and allow the quinoa to finish cooking by steam.
Prep your veggies. In a large bowl combine the finely chopped parsley, diced tomatoes, shredded carrots, green onions.
Using a strainer, add water to your cooked quinoa and pour it all into a metal strainer, rinsing with cold water (gently) to cool your quinoa for immediate use. Add the quinoa to the veggies. Add in the drained and rinsed chick peas. Mix it up. Add the olive oil and the juice of one large lemon, salt and pepper to taste. You line your serving bowl with romaine lettuce leaves (the middle leaves (not too large, not too small) and use the leaves to scoop and eat the tabouli salad. That’s all there is to it.
I’d love to hear how you liked this recipe so feel free to leave me comments. Enjoy!