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This recipe first came about as I was looking for something to meal prep for my weekly work lunches. Meal prepping is a lifesaver for me trying to keep on track with my health and fitness goals and generally just makes me a more efficient person.
In Australia we are in the middle of (a very hot) summer, so I was craving something fresh, green and packed full of nutrients. Tabbouleh sprung to mind! So I start googling recipes for a nice tabbouleh salad, majority of which call for bulgar wheat..which I do not have and can not find in my local shop (I seriously didn’t think it would be that hard to find!?). So naturally, my creativity strikes…AHAH! I can make it with cous cous. So I walk over to my pantry, pull out my jar of cous cous, open it up and realise it’s way past its use by date (WHYYY!?). It’s Sunday evening, I have no make up on, I am in p.j. shorts and I’m not wearing a bra, this is not the time for a drive into town! I stand in front of my cupboard while the cogs slowly turn in my brain (it was a big weekend guys) and finally my gaze settles on the tri-coloured quinoa….
This tabbouleh recipe is fresh, flavourful and thanks to my lack of motivation to drive to the supermarket, it is also gluten free (quinoa for the win!). Adding the cans of chickpeas provides an extra protein punch which kept me full all afternoon. If you would like to know how to make this masterpiece, read on.
If you make this Delicious Quinoa Tabbouleh with Chickpeas and share it on insta, don’t forget to tag @kiahs.kitchen and #KiahsKitchen as I would love to see it!
For a downloadable PDF of this recipe, click this link: Delicious Quinoa Tabbouleh with Chickpeas
Delicious Quinoa Tabbouleh with Chickpeas
Prep Time: 10 Minutes
Cook Time: 20-30 Minutes
Makes: 6 large main servings or 12 smaller side servings
1.5 cups Tri-Colour quinoa, rinsed
2 cups salt reduced vegetable stock
1 cup water
1 punnet mini-roma tomatoes, finely diced
2 small or 1 large tomato, finely diced
2 Lebanese cucumbers, finely diced
2 large bunches of parsley, finely chopped
2 tbsp. of garlic infused olive oil
3-4 spring onions, finely chopped
2 tins of chickpeas, rinsed
In a rice cooker, place the rinsed quinoa, two cups of vegetable stock, one cup of water and set to cook.
While the quinoa is cooking, chop the parsley, mini-roma tomatoes, normal tomatoes, cucumber and spring onions and add to a large bowl with the rinsed chickpeas. Place in the fridge.
Once the quinoa is cooked, fluff with a fork and place in a bowl to cool to room temperature (place in the fridge to speed this up).
Once the quinoa has cooled, add it to the bowl containing the other ingredients and thoroughly mix everything together.
Squeeze in the juice of one lemon and add the two tablespoons of garlic infused olive oil, stir to combine.
Serve immediately or store in the fridge in an airtight container for up to three days.