I’ve been obsessed with tabbouleh since I first tried it. It’s full of texture and tons of super fresh, vibrant flavors. This fresh green vegan salad features chopped fresh parsley, fresh mint, cucumber, tomato, scallions, lemon juice, olive oil, all packed with a little heat from the spicy harissa paste!
Traditional tabbouleh includes bulgur wheat grains. I have taken to replacing the bulgur in tabbouleh with cooked quinoa, which makes the salad gluten free and adds a boost of healthy protein.
Harissa Quinoa TabbouleCourse: Salads, SidesCuisine: Mediterranean
1/4 cup freshly squeezed lemon juice
1/4 cup good olive oil
2 tablespoons lemon juice
2 tbsp harissa paste
1 small clove garlic, crushed
1 tsp cumin powder
Salt to taste
Pepper to taste
1 cup quinoa
1 cup thinly sliced scallions, white and green parts (5 scallions)
1/2 cup chopped fresh mint leaves
1 cup chopped fresh parsley
1 English hothouse cucumber, unpeeled, seeded and medium-diced
2 cups cherry tomatoes, halved or diced
Pomegranate seeds- garnish (optional)
Feta cheese crumbles – garnish(optional)
- In a separate small bowl, mix oil, lemon juice, harissa, garlic, cumin powder, salt & pepper.
- Boil 2 cups of water into a medium saucepan. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 10-15 minutes. Drain, place in a bowl.
- Immediately add harissa dressing into Cooked quinoa and mix well. Add the scallions, mint, parsley, cucumber and tomatoes and mix well.
- Place in the refrigerator and let sit for at least another hour before serving.