A new spin on the traditional tabbouleh, this Vegan Quinoa Tabbouleh is made with quinoa for a gluten-free version that’s packed full of spring veggies including broccoli, asparagus, and fava beans. Bursting with color and flavor.
Perfect for Spring: Vegan Quinoa Tabbouleh with Veggies
Tabbouleh is traditionally a Lebanese dish made with tomatoes, parsley, mint, bulgur, and onion. Instead of the classic recipe, I wanted to spice things up a bit and come up with a spring-infused, gluten-free tabbouleh recipe.
While bulgur is good, there’s no doubt that quinoa is even better. It’s light and fluffy, while also being packed full of protein, and it’s gluten free. I am kind of obsessed with it, and luckily I currently find myself traveling through Bolivia, where it grows in abundance and is sold for only $1 per pound. You heard that right – only a dollar for a whole bag.
So, ditch the heavier bulgar in place of quinoa. To add a bit of spring flair to the recipe, I have added some spring veggies; think grated broccoli, shaved asparagus, and fava beans. These add an extra burst of flavor and make this salad even more veggie heavy. Fresh spring veggies are the best, right?
Overall this dish comes together in 20 minutes, with most of the time being taken up by the quinoa cooking. As that is simmering on the stove, dice and chop all the veggies and combine everything together in one bowl.
For the dressing, extra virgin olive oil, red wine vinegar, and lime juice are drizzled on top and perfectly complement the other flavors.
I know you’re going to love this bright, vibrant, and healthy Vegan Quinoa Tabbouleh with Spring Veggies. Perfect for lunch or a light dinner, this is the kind of meal you can make a huge batch of and continue to eat for days and days. I can’t decide if I like it more warm or cold – it works both ways, so I’ll let you decide how you like yours served.
- 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
- Combine cooked quinoa and remaining ingredients in a large bowl. Add salt and pepper to taste. Serve warm or cold.
We hope you love this Vegan Quinoa Tabbouleh with Spring Veggies recipe from SoFabFood Contributor, Victoria from Avocado Pesto as much as we do. If you love this delicious dish, be sure to stop by our Vegetarian Section so that you never miss another one like it. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!