Hello lovely people, I hope you’re all doing well! I normally share blog posts every Saturday however I’ve decided to start sharing an additional mid-week post every now and again with some of my all time fave recipes which I feel deserve a permanent spot here on the blog.
I do also share really simple recipes very regularly on my stories and posts on instagram and facebook – both @holisticnutritionninja – make sure you follow there for more!
Today I’ll be sharing a recipe I’ve been making over and over again – it’s loaded with plant based goodness and really easy to make. I often share salad ideas and not actual recipes however, I’ve been asked over and over again for specific amounts and combos so here’s an all time fave for you to try.
NOTE: Tabbouleh is an Eastern European salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt and pepper. I’m replacing the bulgur with quinoa for this one to up the protein and because I prefer it this way but either way it’s absolutely delicious and so refreshing – Definitely a must-try! I’ve also added beans here to make this a more full and well balanced meal.
Here’s how to make this beautiful, vibrant salad…
1/2 cup quinoa
1 cup water
1 cup beans
1 cup tomatoes
1 cup cucumber
1/4 cup fresh parsley
1/4 cup spring onions
1/4 cup fresh mint
For the dressing:
1/4 cup olive oil
1/2 lemon zested
1/4 cup fresh lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon salt
First, cook the quinoa and allow it to cool. Add 1/2 cup quinoa (I used a mixed pack with red, black and white quinoa but any will work here) and 1 cup water to a small pot and cook for approx 15-20 mins until water is absorbed.
Meanwhile, rinse and drain beans of choice, I’m using red kidney beans here – I’ve also made this with chickpeas and it’s just as nice.
Now, chop cucumber and tomatoes – I used a mix of yellow cherry tomatoes and beef steak tomatoes which I absolutely love and just happened to have on hand. Any variety works of course.
Finally, chop herbs and spring onions and add everything to a large bowl.
To make dressing, simply add all the dressing ingredients to a bowl and whisk until combined. If you’re making this ahead of time, add the dressing right before serving.
That’s it from me for today – I’ll be back with a new blog post Every Single Saturday 🙂
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Thank you for taking the time to be here and read this ❤️
Until next week, be well xXx
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