Vegan Quinoa Tabbouleh
| Serves | 5 |
|---|---|
| Ingredients | Grains, Vegetables |
| Menu Part | Salad |
| Cuisine Type | Mediterranean |
Source: Iowa State University Dining Services, Ames
This gluten-free quinoa salad recipe “is an authentic ethnic Lebanese dish that our chefs at ISU Dining have developed for a new venue that is scheduled to open at Union Drive Marketplace on the west side of Iowa State’s campus in the spring,” explains Kent Davis, communications specialist for ISU Dining. “By making modifications to the recipe, our chefs were able to create a gluten-free dish with a good mix of flavors,” Davis says, while also serving as a vegan option for students.
Ingredients
2 cups water
1 cup quinoa, pre-rinsed
1 cup parsley, washed, trimmed, freshly chopped
11 oz. grape tomatoes, washed, trimmed, quartered
8 oz. cucumbers, deseeded, diced
4 oz. green onions, 1/4-in. sliced
3 tbsp. + 1 1/2 oz. chopped garlic
1 tbsp. + 2 tsp. table salt
1/2 tsp. black pepper
1/4 cup real lemon juice
1/2 cup blended olive oil
1 cup mint leaves, washed, trimmed, freshly chopped
Steps
- Pour water over quinoa, cover and let soak for one hour or overnight in cooler.
- Combine parsley, tomatoes, cucumbers, green onions, garlic, salt, pepper and lemon juice; mix well.
- Using fork, fluff quinoa then fold into vegetable mixture.
- Drizzle quinoa mixture with olive oil and add mint; mix well.
- Refrigerate at 41°F or lower.