Summer Herbed Quinoa Tabouli
Quinoa tabouli is one of my favorite Summer dishes to make. It is refreshing, hearty and delicious all at the same time, and the quinoa mimics the grain in traditional tabouli but it is gluten free and contains more protein. I like to add plenty of fresh herbs to my tabouli since I have them growing on my patio, the traditional basil and mint of course, but I also like to add in basil because it is my favorite Summer herb. I like to use tomatoes and cucumbers straight from my family member’s gardens because nothing beats fresh picked but luckily while I am waiting for them to be ready I can buy them at Fresh and Natural Foods. If you would like this dish to be a little more substantial and feed a few more people, you can add a can of chickpeas (drained and rinsed) to it as well.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- To prepare the quinoa, place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, pour into a bowl and cool in the refrigerator until cold.
- Once the quinoa has cooled add all of the other ingredients to it and mix well. Enjoy!
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- Allergen Friendly
- Heart Healthy
- Side Dish