Vegan Mediterranean Quinoa Tabbouleh Salad
Traditional Mediterranean flavours meet protein-rich quinoa for a vibrant, gluten-free salad. Packed with fresh herbs and healthy fats from olive oil, this is the perfect irresistible side dish for any gathering.
Ingredients
quinoa185 g
vegetable stock415 ml
salt3 pinch
extra virgin olive oil4 tbsp
black pepper1.5 pinch
cherry tomatoes150 g
cucumbers2 whole
spring onions4 whole
lemon1 whole
fresh parsley15 g
fresh dill15 g
fresh mint15 g
Instructions
Chef's Tips
For maximum flavour, prepare the tabbouleh a few hours in advance and let it chill in the refrigerator. This allows the herbs and dressing to fully infuse the quinoa.
Cook the Quinoa
Rinse the quinoa thoroughly. Place the quinoa, vegetable stock (or water), and 0.5 tsp of salt in a saucepan. Stir to combine, cover with a lid, and bring the mixture to a boil over medium-high heat.
Rest and Cool
Once boiling, reduce the heat to low and cook for 10 to 12 minutes, or until all the liquid has been fully absorbed. Turn off the heat and let the quinoa rest, covered, for 10 minutes. Fluff the quinoa with a fork, transfer it to a large salad bowl, and allow it to cool completely.
Prepare Vegetables and Herbs
While the quinoa cools, prepare the remaining ingredients. Chop the parsley, dill, and mint. Quarter the cherry tomatoes. Peel and chop the cucumber. Thinly slice the spring onion, including both the white and green parts.
Make the Dressing
In a separate small bowl, whisk together the lemon juice, extra virgin olive oil, the remaining 0.5 tsp of salt, and the black pepper. Set the dressing aside.
Assemble the Salad
Add the chopped parsley, dill, mint, cherry tomato, cucumber, and spring onion into the bowl with the cooled quinoa.
Dress and Serve
Drizzle the prepared dressing over the salad ingredients. Give it a gentle toss to ensure everything is well combined. Taste the salad and adjust the seasoning (adding more salt or lemon juice) if necessary before serving.
