Vegan Tabbouleh with Quinoa

Vegan Tabbouleh with Quinoa is a refreshing twist on the classic Lebanese dish, combining the nutty flavor of quinoa with fresh herbs and zesty lemon. This vibrant salad is perfect as a light meal or a side dish, packed with nutrients and flavor.

Ingredients

• Quinoa - 100 grams
• Water - 250 ml
• Fresh parsley - 30 grams, chopped
• Fresh mint - 10 grams, chopped
• Tomato - 1 medium, diced
• Cucumber - 1 small, diced
• Green onion - 2 stalks, finely chopped
• Lemon - 1, juiced
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Rinse the quinoa under cold water in a fine mesh strainer.
2. In a saucepan, bring 250 ml of water to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
3. Remove from heat and let the quinoa cool for about 10 minutes.
4. In a large bowl, combine the chopped parsley, mint, diced tomato, cucumber, and green onion.
5. Once the quinoa is cool, add it to the bowl with the vegetables and herbs.
6. Drizzle with lemon juice, olive oil, salt, and black pepper. Toss gently to combine all the ingredients.
7. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from quinoa.
• High in vitamins and antioxidants from fresh vegetables and herbs.

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