vegan + gluten free tabbouleh inspired salad
This is one of my favourite salads to take on a road trip or bring to the office – it’s super easy to prep, healthy + refreshing!
vegan + gluten free tabbouleh inspired salad
This is one of my favourite salads to take on a road trip or bring to the office – it’s super easy to prep, healthy + refreshing!
Ingredients
Salad
- 1 cup diced cucumber
- 1 cup baby tomatoes
- 2/3 cup diced red onion
- 1 cup chopped parsley the parsley adds a lot of flavour so I don't recommend skipping this. However, you could use half the amount of parsley and substitute the remainder with another green of choice, e.g. spinach, kale or mixed greens.
- 1 cup cooked quinoa about 1/3 cup dried quinoa cooked in 2/3 cup water
Dressing
- 2 tbsp lemon juice
- 1/2 cup olive oil
- 1 tsp minced garlic
- sprinkle of salt + pepper to taste
Instructions
- Cook quinoa if necessary by bringing 2/3 cup water to a boil and adding 1/3 cup dried quinoa. Cook on low heat for about 10 minutes or until all water has been absorbed.
- In a large bowl combine all salad ingredients, adding quinoa once cooled (otherwise it will wilt the parsley – which we don't want!)
- In a small bowl combine dressing ingredients and mix evenly.
- Add dressing to salad and enjoy 🙂