Quinoa Tabouleh You Will want To Make On The Daily

Plant-based Protein Powerhouse Quinoa Tabouleh! “This amazingly nutritious recipe is super easy to make,” says today’s featured guest chef Katya Galbis, a licensed dietitian, DipACLM, and Physicians Committee for Responsible Medicine’s Food For Life Instructor. Today on #LunchBreakLIVE, in collaboration with PCRM, we got to learn how to make this healthy and tasty dish.   PCRM is launching their One Healthy World Program on January 13th. This free program is designed to revolutionize your health in six sessions, all free and on-demand. “We are ready when you are.”

Are you looking for a way to approach diabetes, high cholesterol, high blood pressure, or other health challenges with nutrition? Look no further—support is just a click away.

One Healthy World brings the world’s leading experts to you, to help you adjust your eating habits with easy tips and support every step of the way.

Each one-hour online session provides nutrition information, guidance on the best food choices, lots of support, delicious recipes, tips for dining at restaurants, and even simple cooking demonstrations. Join live on Zoom every Thursday and be part of the discussion, or participate on demand when the time is right for you. It’s fun. It’s free. Sign up on PCRM.org/onehealthyworld

Let’s take a closer look at how to mix up this delicious Quinoa Tabouleh that is sure to be a hit on your table.  Our guest chef shares in both English and Spanish how to create this epic dish.  Let’s dive in…

A Passion For Health

Katya was born and raised in Mexico. She received her bachelor’s degree in nutrition science from The Autonomous Metropolitan University of Mexico City. After graduating, she became a Licensed Dietitian in the state of Florida where she currently resides. She has a certification in Lifestyle Medicine by the American College of Lifestyle Medicine, certification in Vegetarian Nutrition by the Academy of Nutrition and Dietetics, and a Plant-based nutrition certificate by T. Colin Campbell Center for Nutrition Studies and eCornell.  She is an international member of the Academy of Nutrition and Dietetics. She has worked in both clinical and community settings. Her passion lies within the social media arena targeting and educating Spanish-speaking people on the benefits of a healthy plant-based diet. She is super excited about recently becoming a Food For Life Instructor with PCRM. She loves to share recipes, experiences, lifestyle tips, and nutritional information on her website (Veggisima.com) and on different social media platforms. Katya enjoys reading and spending time with her family.

How To Make Plant-Based Protein Powerhouse Quinoa Tabouleh

This amazingly nutritious recipe is super easy to make. The quinoa, a plant-based protein powerhouse, and the rest of the ingredients in this recipe will likely make it one of your favorite new dishes. It has parsley, cucumbers, tomatoes, fresh mint, and more, leading to a perfect combination of flavors.  You can eat it by itself like a salad or you can eat it as a side dish, or fill some pita bread up with it!  The possibilities are endless.

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The English Recipe For Quinoa Tabouleh

 Quinoa Tabbouleh

This amazingly nutritious recipe is super easy to make. The quinoa, a plant-based protein powerhouse, and the rest of the ingredients in this recipe will transform it into your new favorite. You can eat it by itself like a salad or you can eat it as a side dish. 

Print Recipe Pin Recipe

Course Side Dish

Cuisine Mediterranean

Ingredients

  

• 1 ½ cup quinoa cooked and drained
• 1 bunch of parsley chopped
• 30-40 cherry tomatoes cut in half
• 3 green onions chopped
• 1 cucumber peeled, deseeded, and cut into cubes
• Fresh mint leaves chopped (optional)
• Lime juice from 1-2 limes
• Salt and pepper to taste

Instructions

 

• Mix all the ingredients in a medium/large bowl. Adjust salt and pepper as needed. Add lime juice if desired.
• Refrigerate for 20 minutes.
• Serve chilled over lettuce leaves, in a pitta bread, or with falafels.

Notes

• To make 1 ½ cup of cooked quinoa you would need to cook ½ cup of raw quinoa in 1 cup of water or vegetable broth.
• For the parsley, you can use the stems as well.
• You can use the green and the white part of the green onions.
• You don’t need to peel the cucumber if you don’t want to. It tastes great with the skin too.
• If you don’t have cherry tomatoes, you can use any type of tomatoes but make sure to take out the seeds to prevent the salad to become too liquid.

Keyword vegan

Tried this recipe?Let us know how it was!

The Spanish Recipe For Quinoa Tabouleh

Thanks For Stopping By

Thanks so much for joining us on this special episode of #LunchBreakLIVE in collaboration with PCRM and their new One Healthy World Program.  Consider signing up and kickstart the new year with a bang.  Interested in other easy vegan recipes to try?  Hop on over to the #LunchBreakLIVE page, where we have a ton to choose from,.. Until next time…keep cookin’!