Quinoa + Tabouleh = the tastiest
Traditional tabbouleh is made with tomatoes, bulgur, and parsley. We chose to brighten up the original dish by serving it with quinoa and dried fruit. This way, this tabbouleh steals the show at your brunch. Did you know that this tabbouleh is 100% plant-based? That's responsible enjoyment during (Don't Eat) Animal Day.
Ingredients
For 4-6 people
1 pack Pulled Oats® Tomato
1½ dl quinoa
1 vegetable stock cube
1/3 cucumber
1 tomato
½ marinated red onion
a bunch of coriander
a bunch of mint
2 dl dried fruit (such as dates, raisins, and cranberries)
1 lemon or lime, juice and zest
a splash of olive oil
salt
Marinated red onion
½ red onion
15 ml red wine vinegar
½ tbsp sugar
a pinch of salt
a small splash of oil
black pepper
Preparation
- Cook the quinoa with a stock cube according to the instructions on the package. Set aside and let cool.
- Marinate the red onion. To do this, remove the skin from the red onion and slice the onion into thin rings. Mix the vinegar, sugar, and salt in a bowl.
- Add the onion. Set aside for 15 minutes. Then add the oil and pepper. Marinated onion can be stored in the refrigerator for a few days.
- Briefly fry the Pulled Oats according to the instructions on the package.
- Dice the cucumber, tomato, and red onion. Finely chop the herbs. Place the herbs in a bowl and whisk together with lemon juice, olive oil, and salt. Gently fold in the diced cucumber, tomato, onion, dried fruit, lemon zest, Pulled Oats, and quinoa.
- Season with salt or lemon juice if necessary.
- Let the salad sit for a while in a cool place before serving, so the dried fruit can soften.
Written by: Green Food Lab
Image: Gold & Green
