This quinoa tabouli salad is an excellent way to substitute for the bulgur traditionally used in tabbouleh for those who are allergic to wheat or just want a different option in healthy vegan recipes (yes, the proper spelling is tabbouleh, but most people know it as the more anglicized tabouli).
I'm always excited to make vegan diet recipes with almost all of my ingredients coming from Phil's garden, and I was not disappointed. The flavors in this salad when fresh vegetables and parsley are used are phenomenal. This makes a perfect meal for a hot summer night.
Prep time: 30 minutes
Makes 4 salads
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This transcription will have some mistakes because it is partially automated.
Hey guys! This is Heather from HealthyVeganRecipes.net. Today we’re gonna make a Mediterranean type salad and a bit of Tabouli type salad so if you guys want the recipe you can head over of course to HealthyVeganRecipes.net. But I’m gonna show you how to do it today.
What I need to start with is a salad bowl and right into the bowl I’m going to do the dressing first and I’m gonna start by putting a couple of cloves of garlic in a press and pressing that through.
So you can see it gets push very fine through there and this is a great way to use raw garlic because you don’t have to worry about getting a big chunk of garlic but it still gets a nice garlic flavour.
Alright! Next I’m going to use a lemon used very often in Mediterranean Middle Eastern cooking. Gonna take the zest off with this tool zester. You can also do this with a grater but you need to be careful not to go past the white stuff, the pits is very bitter. You don’t want that in your salad.
So get as much of that zest off as you can coz it is extremely flavourful and actually kind of sweet which you wouldn’t really expect from a lemon peel but there you go.
So get that all off in the bowl and then you’re gonna sliced your lemon in half and you wanna be careful of seeds. You might wanna use a strainer here but just put a fork in there twist it around and the juice will come out really nicely and easily.
Ok! So lemon and zest in the bowl and I’m gonna add a little bit of salt in there as well. You can throw a little bit of olive oil in here if you like. I would put just about a tablespoon and you can if you want or you can leave it just lemon juice.
I’m just gonna stick with the lemon and then I’m going to throw in some fresh veggies that I’m very excited about because all came from Phil’s garden.
So first I have some cucumber, beautiful, fresh cucumber. You can tell when I’m using stuff from Phil’s garden because I liked to use a lot of adjectives. I’ve got a gorgeous pink tomato all chopped up and ready to go.
I’ve got some sweet little yellow cherry tomatoes that I’m also gonna chopped up and a whole massive bunch of fresh, gorgeous, beautiful, wonderful smelling parsley. How’s that for use of adjectives?
Ok! So, get that all chopped up put it in the bowl, tossed it around.
So, my parsley got a little big for my salad bowl and I’ve switched over to the big bowl, got everything tossed together and the last thing I’m gonna throw in here is some cooked quinoa.
Just throw that in there, the reason I do the vegetables before the quinoa is because otherwise the quinoa really sucks up all of the dressings.
So if you do the vegetables first they get a chance to get flavoured before you throw in your grain in there.
So give that one last toss and you will be ready to go. Now lidke I said I didn’t use any olive oil in here but I do likde to put some kind of fat on there so I’m gonna throw some toasted sunflowers seeds on top.
This would also be lovely with some avocado. To be honest I’d probably would do avocados if I have one but I don’t so sunflower seed it is. They will be delicious as well.
So there it is, a gorgeous quinoa salad for summer. I hope you enjoy and again you can find the recipe over at HealthyVeganRecipes.net