My love of Mediterranean food knows no bounds, especially so when it comes to tabbouleh. Traditionally made with bulgar wheat and quite a bit of olive oil, I wanted to share a healthier spin on the classic. Without sacrificing any flavor whatsoever. Definitely give this version a try and let me know how it stacks up.
If you didn’t know, this recipe is apart of a collection of Mediterranean inspired foods. Last week I shared my oil-free roasted garlic & lemon pepper hummus. Next week you can expect another new recipe! All coming together to make my final post in this series – Mediterranean nourish bowls.
I hope you enjoy this mini series of content. I’m already planning on adding to it next month with tofu feta Greek salads. Let me know if that sounds intriguing to you. I know I personally used to love Greek salads and would like to share my version of it. As always I appreciate any and all feedback! Please reach out to me if you’re ever wanting to see something specific veganized – I’m always up for the challenge.
Let me know if you give this recipe a try. I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Gluten-Free Cauliflower Quinoa Tabbouleh
Yield 1 quart
- 2 cups Cauliflower Rice
- 1 cup cooked White Quinoa
- 1 ½ cups Parsley, finely chopped
- 2 tbsp Fresh Mint, minced
- 2 medium Roma Tomatoes, diced
- 1 cup seedless Cucumbers, diced
- ¼ cup Lemon Juice
- 1 tbsp Lemon Zest
- Salt & Pepper, to taste
To make cauliflower rice, add cauliflower florets into a food processor and pulse until a uniform rice-size is achieved.
To make quinoa, add 1/2 cup dried quinoa to a small pot with 1 cup of water. Bring to a boil, reduce heat to low, stir and cover. Let steam for 15 minutes then turn the heat off and fluff with a fork.
Wash and cut veggies and herbs to size.
In a large bowl measure and fold to evenly combine everything. Season to taste with salt & pepper.
Transfer to an air-tight container and store for up to 4 days in the refrigerator.
Courses Side, Appetizer