It is getting warmer out and I’m constantly thinking about salads.
I have been making a version of tabbouleh for several years.
Today I had some quinoa on hand that was already cooked, so I decided to use that instead of the traditional bulghur.
The vegan feta cheese recipe comes from Keeping it Kind. The recipe for the feta cheese can be found here.
Kicked Up Quinoa Tabbouleh
3 cups cooked quinoa
1 cucumber - peeled, sliced in half, seeds removed and chopped
1/2 red onion, diced
20 yellow cherry tomatoes, cut into 1/4's
1 can artichoke hearts (in water), chopped
20 kalamata olives, sliced
1 roasted red pepper, diced
1 can chickpeas, rinsed and drained
1 bunch parsley, minced
3 garlic cloves, put through a press (or minced)
1/4 cup lemon juice
1/2 recipe of vegan feta cheese
salt and fresh ground black pepper, to taste
Combine all ingredients and stir until well combined and serve.
I’m linking up with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!