quinoa hemp seed tabbouleh

 Quinoa Hemp Seed Tabbouleh is a protein packed take on the Middle Eastern Classic.  The addition of hemp seeds upgrade this dish to power salad status!

Quinoa Hemp Seed Tabbouleh ~vegan, gluten free~

I can’t talk enough about my love for hemp seeds!  In our house we add them to just about everything…avocado toast, salads, smoothies, peanut butter sandwiches, yogurt, chia seed pudding, pasta, oatmeal, soups, you name it!  They have a nutty flavor and add a slightly crunchy texture.  Noah loves them and eats them straight out of the container!  They are packed with omega 3 fatty acids, iron, magnesium, zinc and are a perfect plant-based protein!

Quinoa Hemp Seed Tabbouleh ~vegan, gluten free~

Typical tabbouleh uses bulgur, but I swapped it with gluten-free quinoa.   This is very versatile recipe, you can add tons of other ingredients to satisfy your taste buds!

Other add-ins include:

Kale

Avocado

Peas

Olives

White Beans

Pumpkin Seeds

Spinach

Roasted Butternut Squash

Scallions

Mint

Quinoa Hemp Seed Tabbouleh ~vegan, gluten free~

quinoa hemp seed tabbouleh
 
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Makes 4 servings
Author:
Serves: 4
Ingredients
  • 1 cup cooked and cooled quinoa (1/2 cup dried, follow instructions on package)
  • ⅓ cup fresh parsley, chopped
  • 2 cups cucumbers, chopped
  • 1 cup cherry tomatoes, halved
  • ½ red bell pepper, chopped
  • ¼ cup red onion, chopped
  • ¼ cup hemp seeds
  • 1-2 cloves garlic, minced
  • 4 tablespoons extra virgin olive oil
  • ¼ cup fresh squeezed lemon juice
  • sea salt and pepper to taste
Instructions
  1. Cook quinoa according to directions, allow to cool.
  2. Once quinoa is cooled, add all ingredients to a large bowl and mix until well combined.
  3. Eat right away or place in refrigerator for 1 hour to let flavors blend.
  4. Enjoy!
Nutrition Information
Calories: 250 Fat: 20 Carbohydrates: 17 Sugar: 3 Fiber: 3 Protein: 7

 Quinoa Hemp Seed Tabbouleh ~vegan, gluten free~

Stuff tabbouleh in a pita pocket for an on-the-go lunch or serve as is with a side of hummus, rice crackers and olives!

grilled corn and quinoa salad with sweet sriracha lime sauce ~vegan, gluten free~

As the summer picks up, the time spent in the kitchen slows down!  As you can probably tell by my infrequent posts!  I apologize :(

 Once we get back into the swing of things around here I promise to consistently bring some summertime yum your way!

I’ve talked before about “quick meals” and why it is so important to stock your fridge with healthy, grab and go meals…you can read more about this topic here!

I have been keeping “quick meals”  handy to keep us fed well when pressed with time!

Here’s another “quick meal” to add to the recipe book, a grilled corn and quinoa salad with sweet sriracha lime sauce!

Grilled Corn and Quinoa Salad with Sweet Sriracha Lime Sauce ~vegan, gluten free~

What’s Sriracha?

Sriracha (Thai: ศรีราชา, Thai pronunciation: [sǐː.rāː.tɕʰāː]) is a type of hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.  It is named after the coastal city of Si Racha, in the Chonoburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants.  (wikipedia)

This dish makes for a perfectly balanced meal on its own or you can use it as an accompaniment for a backyard barbecue!

Grilled Corn and Quinoa Salad with Sweet Sriracha Lime Sauce ~vegan, gluten free~

grilled corn and quinoa salad with sweet sriracha lime sauce ~vegan, gluten free~
 
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Author:
Recipe type: Main
Cuisine: Vegan
Ingredients
  • 1 cup uncooked quinoa cooked in 2 cups water
  • 3 ears of corn, grilled
  • Drizzle of olive oil
  • 1 cup shelled edamame
  • 3 scallions, chopped
  • ¼ cup fresh cilantro, chopped
  • 1 avocado, sliced
  • For the Sweet Sriracha Lime Sauce:
  • ¼ cup extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon agave nectar
  • 1 teaspoon sriracha sauce (or more if you're so inclined!)
  • sea salt to taste
Instructions
  1. Cook quinoa according to directions. Once cooked, transfer onto a cooking pan and allow to cool.
  2. Shuck corn, drizzle with olive oil and place on a medium grill for 10-12 minutes or until tender, occasionally rotating. Remove from heat and allow to cool. Once cooled, use a knife and remove kernels from the cob.
  3. Combine cooked quinoa, grilled corn, edamame, scallions and cilantro in a large bowl.
  4. Meanwhile, whisk together olive oil, lime juice, agave, sriracha sauce and sea salt.
  5. Pour dressing over salad, toss to combine, top with sliced avocado, serve chilled and enjoy!

fall harvest salad with ginger citrus vinaigrette

 I’ve never cooked a turkey in my life and have no desire to start now!  Not surprisingly, I am the one to bring the salad to Thanksgiving dinner!  Therefore, I’m on the quest for this year’s recipe!

This recipe has fall flavors written all over it with chunks of sweet potato, dried cranberries, roasted pumpkin seeds, citrus and ginger.  I really liked it however, Shaye preferred the Three Sisters Salad.  For now, I will continue my search!

fall harvest salad with ginger citrus vingairette

Fall Harvest Salad with Ginger Citrus Vinaigrette

1 sweet potato, cut and roasted

1/4 cup roasted pumpkin seeds

1/4 cup dried cranberries

2 handfuls baby spinach

1 cup cooked and cooled quinoa

fall harvest salad with ginger citrus vinaigrette

Dressing:

Recipe found here

I modified it by using apple cider vinegar instead of the white wine vinegar and olive oil instead of the peanut oil.


 -Wash and scrub the sweet potato and cut into slices.  Toss with olive oil, sprinkle with sea salt and pepper and place on a cooking tray lined with parchment paper.  Bake on 400 degrees for ~20 minutes or until tender.

-To assemble salad; toss baby spinach and cooked quinoa with 1/4 cup of salad dressing.  Add baked sweet potato chunks, dried cranberries and roasted pumpkin seeds.

-Enjoy!

fall harvest salad with ginger citrus vinaigrette

If you try the recipes out, let me know your thoughts!  Or, if you have a favorite fall salad recipe please share!

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