Red, juicy, ripe tomatoes, crisp cucumbers, dark green parsley, and chewy quinoa...what's not to like? If you're looking for a filling vegan lunch that's packed with healing superfoods, simple quinoa tabbouleh is a great way to go.
If my quinoa is pre-cooked and ready for me in the fridge, this lunch takes me about 7-8 minutes to chop and put together. Then, I seal the container inside a gallon ziploc, throw it in my work bag, and I'm set for the day.
Here's the recipe.
SIMPLE QUINOA TABBOULEH
(Vegan, Gluten-free, Sugar-free--1 serving)
1/2 - 3/4 cup quinoa (white or red--red is more fibrous and nutty-tasting if you're in the mood for that)
1 ripe tomato, chopped
1/2 cucumber, peeled if desired and chopped
1 green onion, sliced (or 1 TBS minced red onion)
1/4 cup finely chopped fresh parsley
Sea salt and fresh ground pepper to taste
2 tsp flaxseed oil (or olive oil)
2 tsp fresh lemon juice
Toss all ingredients. Can eat immediately, or chill for a couple of hours. In my cooler mountain climate, it rests in my book bag all morning until lunch (without refrigeration) just fine.