Quinoa Tabouli FOR THE WIN!
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 4 cups of cooked quinoa (1 cup dry quinoa)
  • 1 bunch each of roughly chopped fresh mint and parsley
  • 1 small red onion, diced
  • ½ cup pitted kalamata olives, halved
  • 1 pint of cherry tomatoes, halved
  • 2 small or one large Persian or English cucumber, diced
  • 1 can of chickpeas
  • the juice of half a lemon
  • ½ cup of olive oil
  • salt and pepper to taste
Instructions
  1. While the quinoa is cooking, wash and chop your veggies.
  2. When the quinoa’s ready, put it in a large bowl. You can add it hot or let it cool, either way is totally fine.
  3. Add the fresh herbs, onions and olives and mix to get those flavors spreading.
  4. Add in the tomatoes, cucumbers and chickpeas. Give it another stir for good measure, so that everything is evenly distributed when you season it.
  5. Squeeze the juice from half a lemon over a strainer to catch the seeds. Drizzle on the olive oil and sprinkle with a generous amount of salt and pepper.
  6. Stir it up and you’re ready to go!
Notes
You can let this dish sit in the fridge for up to a week. Some might even argue that it tastes better on the second day, after the flavors have had a chance to meld a bit.
Recipe by The Vegan Video Pantry at http://veganvideopantry.com/quinoa-tabouli-for-the-win/