Vegan Tabouli Salad
Vegan Tabouli Salad
Enjoy a refreshing vegan tabouli salad that’s light, zesty, and perfect for a healthy lunch or side dish!
Course: SaladsCuisine: MediterraneanDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
25
minutesTotal time
35
minutes
Cook Mode
Keep the screen of your device on
Ingredients
- For the Salad:
1 cup organic quinoa or bulgur wheat, soaked in filtered water for 8 hours
1 cup filtered water
1 1/2 cups organic tomatoes, diced
1 organic English cucumber, diced
2 -3 organic green onions, sliced
1/2 cup organic sugar snap peas, sliced
1 bunch organic parsley, chopped
- For the Dressing:
1/4 cup organic lemon juice
1/4 cup organic extra-virgin olive oil
3 -4 garlic cloves, minced
Salt and pepper, to taste
Directions
- Rinse the quinoa or bulgar wheat thoroughly. Heat the filtered water and add the quinoa or bulgar wheat. Cover and simmer for 3 to 5 minutes.
- Turn off the heat and let sit for 15 to 20 minutes. Remove to a salad bowl and let cool.
- Add the vegetables in the salad bowl.
- In a small bowl, mix all the dressing ingredients. Pour over the salad and toss.
