Popular Conditions & Diets
Ingredients
12
Time
15m
Serves
4
Recipe by Tina Gravalos
Ingredients
12
Time
15m
Serves
4
1 cup
Uncooked Quinoa
1 cup
Cucumber
diced
1/2 cup
Green Peas
6 spears
Asparagus
chopped into 1-inch pieces
2 stalks
Green Onion
sliced
1/4 cup
Lunch
Side
Gluten-Free
Vegan
Fresh Dill
finely chopped
1/4 cup
Fresh Parsley
finely chopped
1/4 cup
Extra-Virgin Olive Oil
1
Lemon
juiced
2
Garlic Cloves
smashed
1/2 tsp
Sea Salt
1/4 tsp
Black Pepper
1
Cook quinoa according to package. Once it’s cooked, cool and rinse under cold water (make sure to drain).
2
In a large bowl, add 1 ½ cups cooked quinoa, cucumber, peas, asparagus, green onion, dill, parsley and mix to combine.
3
To make the dressing, add the olive oil, lemon juice, garlic, sea salt, black pepper to a bowl and whisk with a fork to emulsify. Remove the garlic and pour on top of the tabouleh. Taste and add more flavour if needed.
4
Serve with your favourite protein like chicken, steak or fish.
5
Store any leftovers in an airtight container in the fridge for up to 3 days.
6
Notes: Save the leftover quinoa for other dishes. Add crumbled goat cheese or feta on top. Grilled halloumi would be delicious with this too.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
