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Quinoa Tabouleh

Food Network Canada
Yields
4 servings

The addition of chickpeas (garbanzo beans) and the substitution of quinoa for couscous adds extra protein to this traditional grain salad. Recipe from Get it Ripe: A Fresh Take on Vegan Cooking, published by Arsenal Pulp Press.

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ingredients

1 ½
cup cooked quinoa, cooled
2
cup cooked chickpeas or 1 19-oz can, drained and rinsed
1
medium cucumber, quartered lengthwise then sliced
2
medium tomatoes, diced
1 ½
cup chopped fresh parsley leaves
¼-½
cup chopped fresh mint leaves
2-3
cloves garlic, minced
¼
cup flax seed oil
¼
cup olive oil
2
Tbsp lemon juice
1
tsp sea salt
freshly ground black pepper to taste
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directions

Step 1

Combine all ingredients in a large bowl.

Step 2

Cover and chill in fridge for at least 30 minutes.

Step 3

Remove from fridge, uncover, toss lightly, and serve.

Step 4

Store any leftovers in fridge for up to 2 days.

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