Sometimes eating vegan isn’t just about saving animals, it’s about saving you!
Sure. We all love some vegan junk food (a.k.a. vegan cinnamon roll pancakes) (coming tomorrow) every once in awhile, but today your going to treat your body to something healthy.
And, lucky for your taste buds, this quinoa tabbouleh doesn’t taste like cardboard slugs (?!?), unlike some other so-called “healthy” foods.
Now I’m beginning to wonder what a cardboard slug would taste like….bleck. :p
Okay, so quinoa. (Don’t forget. It’s pronounced KEEN-wah. You’re welcome.)
If you need some help learning how to cook quinoa, you can check out this post for curried quinoa, where I discuss some of my redneck
shortcuts cheapcuts to rinsing quinoa, etc.
Back to quinoa tabbouleh. Tabbouleh is traditionally an Arab/Middle Eastern salad comprised of bulgar wheat, fresh parsley, mint, cucumber, tomato, garlic, and onion. Of course, I never do anything the traditional way, so I let my tabbouleh take a spin.
First, I had no fresh mint, so I left that out. Although, if you have that on hand, definitely use it!
Next, I added tofu. This is totally optional, but I’m a tofu fanatic and search out any and every opportunity to use the stuff.
Next, I added garbanzos. I’m sure there’s an Arab person out there who always puts garbanzos in tabbouleh, so maybe this isn’t a spin. I just thought a little extra protein never hurts.
Now, I just want you to think about the feeling you get about an hour after eating greasy french fries and egg rolls. Not a good feeling, yeh?
Now, imagine the complete opposite of that gross-weighed-down-ness you get from eating fried stuff. I’m thinking light puffy clouds, energizer bunnies, and pure happiness. Yep. That pretty much describes how I felt after eating this quinoa tabbouleh for lunch today–On top of the world!
I know you’re going to love it.
Quinoa Tabbouleh Salad
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
|Dietary||Gluten Free, Vegan, Vegetarian|
|Meal type||Main Dish, Salad, Side Dish|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
- 3 cups cooked quinoa (1 cup uncooked quinoa (rinsed) + 1 and 3/4 cup water)
- 7oz extra firm tofu (cubed or loosely crumbled to resemble feta.)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 1/2 teaspoon salt (or to taste)
- 1 medium cucumber, seeded and diced (makes about 1 1/4 cup diced)
- 1/2 bell pepper, chopped (makes 3/4 cup chopped)
- 1 cup quarted cherry tomatoes
- 1/4 cup finely chopped onion (White or red onions work great.)
- 3/4 cups cooked chickpeas (rinsed and drained)
- 1 pinch garlic powder
- 1 cup fresh parsley (finely chopped, loosely packed)
|Rinse and cook your quinoa, if you haven't already. If it isn't already room temperature, set it aside to cool while you chop/prepare your remaining ingredients. Otherwise, toss it in a large bowl.|
|Cube or gently crumble tofu and add it to the bowl.|
|Pour olive oil, lemon juice, and salt over the quinoa and tofu. Now, set it aside to marinade for about 10 minutes while you chop your remaining veggie.|
|Prepare all veggie/bean ingredients as listed above, and fold them into your quinoa and tofu mixture.|
|Check for salt. Serve cool.|
Quinoa Tabbouleh keeps well in an airtight container in the refrigerator for about 48 hours. Eat it quick! 🙂
And then, I just had to add this verse, because I think it is God’s promise to His people today that if we put good things in our bodies and follow His laws, we will be healthy and happy.
“He said, ‘If you listen carefully to the Lord your God and do what is right in his eyes, if you pay attention to his commands and keep all his decrees, I will not bring on you any of the diseases…for I am the Lord, who heals you.'” Exodus 15:26 (New International Version)