Middle Eastern food is notoriously vegan-friendly. Tahini, chickpeas, lots of veggies, etc.
Tabbouleh is my FREAKING FAVORITE. It's a bulgur-wheat salad, with lots of veggies and a burst of lemony goodness.
In The Vegan Table, (pg 150) I found a recipe for tabbouleh made with quinoa. I have a ton of quinoa at home, so I figured I would try this.
1 cup quiona
1/4 cup oil
1/3 cup lemon juice
1 cucumber, seeded and diced
2 tomatoes, diced
4 scallions, chopped
2 cloves garlic, minced or pressed
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
1 tsp salt
1/4 tsp freshly ground pepper
Rinse the quinoa. Cook, then let cool.
Mix all the veggies / oil / spices together in a huge bowl.
I had previously written a post about the glorious color of grapeseed oil (my oil of choice for this tabbouleh). LOOK AT HOW GREEN IT IS!
So mix all your stuff together, then eat it.
A little too lemony, I think next time I'll use lime juice. But it's still delicious!
Ease of Preparation: 5/5
The hardest part was chopping things.
The combination of textures, with the bright green / bright red contrast makes for a fancy lookin' little dish. CUTE.