Tabbouleh is a very famous vegetarian dish from Arabia and originally made with Bulgur, so if you have it around, use it. Since I haven`t found it on the island so far, I am just using Quinoa instead. And to make it a bit more funky I chose the Multigrain Quinoa from Zenxin Organic. But you can also use Couscous.

It can be cooked for lunch or dinner, since it`s really light and so easy to digest. Its said that the combination of lemon juice, olive oil and parsley have a strong detoxifying effect. So indulge while staying healthy 😉

Lebanese Tabbouleh Salad with Quinoa

What you need:

2 cups Veggie stock

1 cup Quinoa ( Bulgur )

1 cup cauliflower

1 cup cherry tomatoes

1 cup green pepper

1/2 cup celery

1/2 cup spring onion

1/2 cup parsley

1/2 cup mint

1 garlic clove

5 tablespoons lemon juice

4 tablespoons olive oil

Salt + Pepper

What to do: 

Bring the vegetable stock to boil. Then add the Quinoa.

Let it cook on a small flame for about 15- 20 minutes.

Rinse the Quinoa with cold water and let it cool down a bit.

Easy Cheesy right.

Meanwhile make the Dressing.

Wash your veggies properly! Especially when living in Asia and consuming Raw food! Unfortunately Asia is a place where most of the farmers don`t really care when it comes to the usage of chemical pesticides along with a leak on regulations from the government!

So remove the stalk from the cauliflower, break it down into very small pieces and soak it in a bowl of hot water for about 15 minutes. Cut the tomatoes in half, crush the garlic, cut the onion, celery and pepper and chop the herbs.

Put the Quinoa together with all the veggies and herbs in a bowl and drizzle it with lemon juice and olive oil.

Then let it soak a bit. Finally spice everything up with some salt and pepper.

Tipp: Top it with some vegan yoghurt or creme fraiche.. Nomnomnom!


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