QUINOA TABBOULEH
Healthy Quinoa Tabbouleh recipe with hemp hearts comes together creating pleasure for all your senses – visually, texturally and flavor wise!
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: Serves 4 - 6 1x
- Category: Side
- Method: simmer, mix
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 1 cup quinoa (I used tri-color)
- 1 3/4 cups water
- 1 teaspoon garlic powder
- 1 bunch parsley (about 2 cups lightly packed), stems removed
- 1 small bunch mint (about 1 cup lightly packed), stems removed
- 1 small English cucumber (skin on), diced
- 1 small red onion, diced or 3 green onions, thinly sliced
- 1 1/2 cups cherry/grape tomatoes, halved or quartered depending on size
- 1/4 cup hemp hearts (shelled hemp seeds)
- drizzle of good extra virgin olive oil
- juice of 2 large lemons
- mineral salt & cracked pepper to taste
Instructions
Quinoa: Rinse your quinoa in a fine mesh strainer to remove any dust (sometimes I do this, sometimes I don’t). In a medium size pot, bring water, quinoa and garlic powder to a boil, cover, reduce heat and simmer on low for 15 minutes. Remove from heat, remove cover and let set for 10 – 15 minutes, fluff with fork.
Prep: In the meantime, finely chop your parsley and mint. Dice your cucumber, tomato and onion.
Assemble: Once quinoa is ready, add in the parsley, mint, cucumber, onion, tomatoes, hemp hearts, drizzle of olive oil and the juice of your lemons, salt & pepper to taste, gently mix together.
Serve with a few whole mint and/or parsley leaves and lemon wedges.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for 5 – 6 days, in a covered container.
Notes
Make this a light lunch or dinner by adding a can of chickpeas.
Omit the oil to make oil-free.
Find it online: https://simple-veganista.com/qunioa-hemp-heart-tabboule/