Quinoa Almond Tabbouleh
Quinoa Almond Tabbouleh- roasted almonds give this quinoa tabbouleh a delightful crunch that pairs perfectly with the flavor of fresh herbs, lemon and cucumber. (vegan + gluten-free)
Summer has always been my favorite season. Maybe it’s the nostalgia of freedom during my childhood with many long days spent at the beach. Or rushing to eat chocolate ice cream sandwiches before they melt into a puddle in my lap. Ahhh…the good ‘ol days.
Now that we live in Georgia I think summer might have to come second to fall for me. Between the heat, the humidity and the mosquitos I’m about ready for some cool air and colorful foliage. It’s to the point where I can’t even stand outside without sweating! Do you think California spoiled me, or what?
The only thing getting me through right now is visions of waterfalls and fresh summer produce. It’s hard to complain when there’s so much good food in season, especially those that keep us hydrated, like cucumbers and tomatoes.
Light salads like this tabbouleh have become a go-to for me on these hot summer days. This one was inspired by a version we had a few months ago during a trip home to Florida. There’s a local health food store that prepares a few plant-based options so we picked up a container of their almond tabbouleh for lunch. I thought the crunchy texture from the almonds was such a fun spin on the classic tabbouleh and knew I had to recreate at home.
Their version was actually grain-free but I wanted something with a little more staying power so I chose to add quinoa. If you want to make it without the quinoa, I would suggest doubling the amount of almonds.
If you’ve had tabbouleh before then you know most of the flavor comes from garlic, lemon juice and fresh herbs like parsley and mint. Combined with the cucumber, it’s a super refreshing dish that’s perfect on a hot day.
It’s a great option to prep for healthy lunches or to bring to a summer barbecue, which is hopefully near a pool. Then you can invite me too so I can come cool off, okay? Thanks. :)
Quinoa Almond Tabbouleh
Yield: 5 cups / 10 servings
Prep Time: 10
Cook Time: 15
Total Time: 25
- 1 cup uncooked quinoa, rinsed
- 2 teaspoons minced garlic (about 2-3 cloves)
- 2 tablespoons extra virgin olive oil
- 1/4 cup lemon juice (about 2 lemons)
- 1/2 teaspoon salt
- 1/2 cup roasted almonds, finely chopped
- 1/2 cup curly parsley, finely chopped
- 1/4 cup mint leaves, finely chopped
- 2 roma tomatoes, seeded and finely chopped
- 1 medium cucumber, seeded and finely chopped
In a medium size pot, bring 2 cups of water to a boil. Add rinsed quinoa, reduce to a gentle simmer and cook until all of the water has absorbed, about 15 minutes. Stir intermittently while cooking. Remove the pot from heat, cover and let steam for about 5 minutes. Fluff with a fork then transfer to a large bowl to cool.
Meanwhile, in a measuring cup or small bowl, whisk together the minced garlic, olive oil, lemon juice and salt. Pour over the quinoa and stir to combine. Add the almonds, parsley, mint, tomatoes, and cucumber then stir until evenly distributed with the quinoa. Serve immediately or cover and refrigerate for up to 3 days.
Nutrition Facts are for 1/10 of recipe (about 1/2 cup)