Vegan Quinoa Tabbouleh
Prep time
Cook time
Total time
A new spin on the traditional tabbouleh - made with quinoa for a gluten-free version and packed full of spring veggies including broccoli, asparagus, and fava beans. Bursting with color and flavor.
Ingredients
- ½ cup quinoa, cooked according to package directions
- 1 small red onion, diced
- 2 tomatoes, chopped
- 1 cucumber, peeled and chopped
- ½ - 1 cup chopped parsley
- ½ cup boiled fava beans, peeled and halved
- 1 small broccoli floret, grated
- 4 ounces asparagus, tough ends cut off, shaved with a vegetable peeler
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lime juice
- 1 tablespoon red wine vinegar
Instructions
- Combine cooked quinoa and remaining ingredients in a large bowl. Add salt and pepper to taste. Serve warm or cold.
Recipe by SoFabFood at https://sofabfood.com/vegan-quinoa-tabbouleh/