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Servings:

Quinoa and Hemp Tabbouleh

Tabbouleh is a popular traditional Middle Eastern dish. The ingredients remain the same but vary in ratio depending on the region. It traditionally uses bulgur wheat as the grain of choice but here we are using gluten free quinoa.

Total Time

45min

4.5

6 Ratings

Author: The Simple Veganista

Servings:

Ingredients

•

1 cup

Quinoa

•

1 3/4 cups

Water

•

1 tsp

Garlic Powder

•

2 cups

Fresh Parsley

•

1 cup

Fresh Mint Leaves

•

English Cucumber , diced

•

Small Red Onion , diced

or 3 Green Onions

•

1 1/2 cups

Grape Tomatoes , halved

•

4 Tbsp

Hemp Hearts

•

to taste

Extra-Virgin Olive Oil

•

Lemons , juiced

•

to taste

Mineral Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Juice the Lemons (2) . Rinse your Quinoa (1 cup) in a fine mesh strainer to remove any dust.

In a medium size pot, bring Water (1 3/4 cups) , quinoa, and Garlic Powder (1 tsp) to a boil, cover, reduce heat and simmer for 15 minutes.

In the meantime, finely chop your Fresh Parsley (2 cups) and Fresh Mint Leaves (1 cup) . Dice your English Cucumber (1) , Red Onion (1) and halve the Grape Tomatoes (1 1/2 cups) .

Remove the pot from heat, remove cover and let set for 10-15 minutes, fluff with fork.

Once quinoa is ready, add in the parsley, onion, tomatoes, Hemp Hearts (4 Tbsp) , Extra-Virgin Olive Oil (to taste) , and the juice of your lemons.

Add Mineral Salt (to taste) and Ground Black Pepper (to taste) , gently mix together. Serve with a few whole mint and/or parsley leaves and lemons wedges.

Nutrition Per Serving

CALORIES

281

FAT

8.1 g

PROTEIN

11.4 g

CARBS

44.7 g