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Vegan Quinoa Tabbouleh Summer Salad Recipe

Vegan Quinoa Tabbouleh Summer Salad Recipe

A delicious tropical Vegan Quinoa Tabbouleh Summer Salad Recipe that is loaded with hearty fresh veggies.

Scale

Ingredients

Instructions

  1. Add 2 cups of cooked quinoa to a mixing bowl (for best result let quinoa cool down a bit if still warm before mixing veggies in).
  2. Add the garbanzo beans, chopped mangoes if using, and the mixed chopped vegetables (except the optional mixed greens), to the mixing bowl and gently fold in, mixing it all in with the quinoa. Add the pinch of salt and black pepper to taste.
  3. Tabbouleh is traditionally served cold, so you can go ahead and place the mixing bowl in the fridge for a few hours if you want it cold… or you can serve right away at room temperature. Both ways are great in my opinion!
  4. When ready to serve – serve tabbouleh on top of mixed greens and drizzle some oil free golden turmeric salad dressing or this yummy oil free cilantro garlic sauce. You can also skip the dressings and just throw lime juice on top for a quicker alternative. 😉 Enjoy!

Notes

Keywords: salad, summer salads, quinoa, tabbouleh, oil free, healthy, mixed vegetables, plantbased, gluten free, summer

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