This month in the November Vegan Box there is a coupon for Eat Love Raw! This is a great website for superfoods, vegan snacks, raw chocolate and other goodies that are natural, organic, raw and good for you!
On the website there is also a section for grains where you will find quinoa. They offer black, red or white. For the recipe below, I’ve used white quinoa but any variety will work fine!
Quinoa is a staple in my diet- its high in protein, gluten free and is delicious with a rich nutty flavor. You can use quinoa in any recipe that usually calls for cous cous or in the case of the recipe below- tabbouleh which usually uses cracked wheat. You can also have quinoa as a breakfast porridge- it is delicious cooked in coconut milk and topped with fresh strawberries!
Give this recipe a go at home, and don’t forget to jump over to Eat Love Raw to redeem your 20% off flyer!!!
Quinoa Tabbouleh with Mint and Sun Dried Olives
Tabbouleh is a favorite of mine during the Summertime! Fresh and full of flavor with mint, lime and parsley, this is a delicious salad that every one loves! It is quick and easy, a great one to take to picnics or summer BBQ’s! Here the wheat is substituted with quinoa for a light, gluten free alternative-
- 1 ½ cups of cooked quinoa
- 1 large Cucumber diced
- 1 red bell pepper diced
- ¼ cup of sun ripened black olives
- 1 handful of mint leaves, finely chopped
- 1 handful of coriander leaves, finely chopped
- 1 cup of parsley finely chopped
- 1 handful of pea shoots or sunflower sprouts
- ½ a punnet of cherry tomatoes halved
- 1 lime juiced
- 1 tablespoon of olive oil
- Freshly cracked Himalayan salt and black pepper
Cook the quinoa as you would cook rice- either in a rice cooker or in a saucepan using the absorption method. The quinoa is cooked when it is soft but still retains its shape- usually around 20 minutes.
Allow the quinoa to cool slightly and then place it in a large bowl with the cucumber, capsicum, olives, cherry tomatoes, coriander, parsley and mint.
Mix together the lime juice and olive oil and pour over the salad, coating everything well.
To serve, add the fresh snow pea sprouts and freshly cracked salt and pepper.
This dish will keep for 2-3 days in the fridge.
Oh hey there! I’m Hannah, an animal-loving vegan naturopath, based in Melbourne, Australia. I’m also the founder, director, and chief ‘boxer’ here at The Vegan Box.