Tabulé de Quinoa — Vegan Quinoa Tabbouleh
Vegan quinoa tabbouleh (Tabulé de quinoa) is a fresh and vibrant salad inspired by the traditional Middle Eastern tabbouleh, but made with quinoa instead of bulgur wheat, which makes it gluten-free and packed with protein.Here’s a simple breakdown of your version:Ingredients:Cooked quinoa – your base; light and fluffy, it absorbs the dressing beautifully.Parsley – finely chopped, adds freshness and that signature green color.Lettuce – also chopped finely; gives extra crunch and volume.Carrot – grated or minced for sweetness and color.Dressing: a combination of fresh lemon juice, olive oil, and salt—bright, tangy, and perfectly simple.How it comes together:In a large bowl, combine the finely chopped parsley, lettuce, and carrot.Add the boiled (and cooled) quinoa.Drizzle with the dressing of lemon juice, olive oil, and salt.Toss well to coat everything evenly.Result: a refreshing, wholesome salad that’s great as a light meal or a side dish—zesty, crisp, and completely plant-based.
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Ingredients
For the salad
- 1 cup uncooked quinoa (or about 3 cups cooked)
- 1 large bunch bunch fresh parsley finely chopped, (about 2 cups loosely packed leaves)
- 1 cup lettuce finely chopped
- 1 large carrot grated or finely diced
- 2 lemons juice, (about ¼ cup)
- 3 tablespoons extra virgin olive oil
- to taste Salt (start with ½ teaspoon and adjust) to taste
- Freshly ground black pepper (optional)
Instructions
Cook the quinoa
- Rinse the quinoa in a fine mesh strainer. Place it in a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 12–15 minutes, until the water is absorbed and the quinoa is tender. Remove from heat, fluff with a fork, and let it cool.
Prepare the vegetables
- Finely chop the parsley and lettuce, and grate the carrot. Place them in a large mixing bowl.
Combine
- Once the quinoa has cooled to room temperature, add it to the bowl with the chopped vegetables.
Make the dressing
- In a small bowl, whisk together lemon juice, olive oil, and salt (plus pepper if you like).
Toss and serve
- Pour the dressing over the quinoa mixture and toss everything together gently until well combined. Taste and adjust seasoning with more lemon or salt if needed.
Chill (optional)
- For best flavor, let the salad rest in the refrigerator for 20–30 minutes before serving.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 280kcal (14%)Carbohydrates: 35g (12%)Protein: 7g (14%)Fat: 13g (20%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 26mg (1%)Potassium: 476mg (14%)Fiber: 6g (25%)Sugar: 3g (3%)Vitamin A: 4316IU (86%)Vitamin C: 49mg (59%)Calcium: 63mg (6%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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