44 Best Vegan Quinoa Recipes (Savory & Sweet)
Ready for the best vegan quinoa recipes? We’ve collected over 40 delicious ways to enjoy this gluten-free grain and want to share with you our favorite quinoa chickpea tabbouleh with lots of vegetables and an easy homemade dressing. Enjoy this exclusive recipe from our eBook Live Lightly!
Ingredients
Chickpea Tabbouleh
- 1 cup quinoa 170 g, dry
- ¼ cup fresh mint 7 g, minced
- ¼ cup fresh parsley 15 g, minced
- ½ red bell peppers finely chopped
- 10 oz cucumbers 280 g, finely chopped
- 2 tomatoes 200 g, finely chopped
- 2 green onions finely chopped
- 1 clove garlic minced
- 1 cup cooked chickpeas 160 g, drained
- 1 tbsp olive oil
- 2 tbsp lemon juice
- salt and pepper to taste
Instructions
- Rinse the quinoa, then add to a small saucepan with 2 cups of water and bring to a boil. Reduce heat to a gentle simmer and cover with a lid.
- Cook, covered, for 12-15 minutes. Once the quinoa is cooked, add mint and parsley, then fluff gently with a fork. Season with salt and pepper to taste.
- Combine bell peppers, cucumber, tomatoes, green onions and chickpeas in a large mixing bowl.
- Mix with a spoon, then add the cooked quinoa mixture, olive oil and lemon juice and mix again.
- Adjust with salt and pepper to taste preferences, then cover the bowl with a lid and store in the fridge to cool for at least 30 minutes before serving. Tastes even better the next day. Enjoy!
Notes
- This recipe is a delicious light dinner recipe or cookout side and can be served with fresh bread or sandwiches!
- Drizzle with olive oil if wanted.
- Feel free to use any vegan store-bought dressing for a quicker quinoa tabbouleh.
- Find 40+ more vegan quinoa recipes in the article above!
Nutrition
Calories: 349kcal | Carbohydrates: 65g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 437mg | Fiber: 15g | Sugar: 17g