Kicked Up Quinoa Tabbouleh

Vicki May 02, 2016
quinoa tabbIt 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.

 

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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!

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6 Comments

  1. Deborah @ Confessions of a mother runnerMay 2, 2016 at 6:16 AM

    Yum love the artichoke hearts in there! thanks for joining for meatless Monday

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  2. awhiskandtwowandsMay 2, 2016 at 7:59 AM

    Love a good tabbouleh and the addition of olives, cheese, and artichoke hearts in this one as mine are usually plantbased without cheese and I've never added artichokes. Can't wait to give this a try. Thank you for linking up with us for Meatless Monday!

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  3. RachelMay 2, 2016 at 9:20 AM

    LOVE TABOULE!!! Thanks for posting this. Awesome!

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  4. VickiMay 3, 2016 at 11:15 AM

    Thanks!

    ReplyDelete
  5. VickiMay 3, 2016 at 11:16 AM

    This cheese is plant based, it is made from tofu.

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  6. VickiMay 3, 2016 at 11:20 AM

    I just couldn't stop adding stuff into the mix!

    ReplyDelete