I have recently learned how to make tabbouleh (Thanks to Alex’s mom!) and now I can’t stop making it. This has become my new go-to for summer parties, picnics, and everyday eats. It has such a refreshing taste and is very popular among all guests, hence why I keep making it!
I love the fact that this dish is filled with nutrient-rich vegetables and the main show of the party… quinoa. This super grain is simple to make and packed with 14 grams of high quality protein per half cup and 6 grams of fiber. This is one party dish that you don’t have to feel guilty about consuming!
I also like to make a large batch of this in the beginning of the work week and refrigerate in an air-tight container. Throughout the week, Alex and I will each take a scoop of it for a summer-inspired, healthy lunch.
Not only does this dish taste delicious, but it’s almost too easy to make. While the quinoa is cooking on the stove top, cut up the veggies. When the quinoa is cooked and the veggies are chopped, simply throw it all together in 1 dish with the olive oil, lemon juice and seasoning and you’re good to go.
We hope everyone is having a wonderful start to their summer!
Summer Superfood Tabbouleh
Ingredients
- 1 cup quinoa
- 2 cups water
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 large tomato diced
- 1 cucumber diced
- 1/2 cup fresh parsley finely chopped
- 1 large carrot finely diced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/8 tsp sea salt add more if desired
Instructions
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Bring 2 cups of water to a boil and add the quinoa. Reduce heat and cover. Summer for 15 minutes and keep an eye on it as the water evaporates. Once done, set aside to cool.
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Combine the rest of the ingredients and add the cooled quinoa.
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Store in an air-tight container. It's best to make this the day before as it becomes even more flavorful than it already is!
If you decide to make this summer superfood tabbouleh, tag @whiteglovedvegan on Instagram or Facebook so we can see!
