Tabbouleh is an herby salad typically served cold, and this recipe from the High-Protein Plant-Based Diet for Beginners cookbook uses quinoa as a high-protein, gluten-free twist on the traditional dish, typically made with bulgur wheat.
What you need:
2 cups fresh curly parsley, washed and chopped
1½ cups cooked quinoa
6 tablespoons hemp hearts
1 medium tomato, diced
3 scallions, white and green parts, roughly chopped
2 tablespoons fresh mint, roughly chopped
¼ cup lemon juice
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
What you do:
- In a large bowl combine all ingredients. Mix well to coat and combine.
- Place in refrigerator to marinate for 20 to 30 minutes before serving.