This vegan salad is a taste sensation! This Middle-Eastern style salad is a twist on tabbouleh.
Instead of using bulgur wheat, this plant-based salad uses quinoa to keep this recipe gluten-free. It is so fresh, vibrant and full of flavour and textures.
Prep time: 10 minutes
Cooking time: 30 minutes
Servings: Makes 2
100g uncooked quinoa
15g fresh parsley, chopped finely
10g fresh mint, chopped finely
30g dried barberries or dried cranberries or dried goldenberries (or a mixture of all three if you wish!)
10-12 large radishes, sliced finely
20 cherry tomatoes halved
1 pomegranate, deseeded
1 large avocado, deseeded and cut into chunks
To decorate: a handful of pumpkin seeds and some chopped parsley
For the dressing:
2 cloves of garlic, finely chopped
2 tbsp olive oil
2 tbsp pomegranate molasses
2 tbsp of apple cider vinegar
1 tbsp lemon juice lemon juice
¼ tsp sweetener of choice (date syrup/agave / ⅛ tsp stevia)
½ tsp sumac
¼ tsp salt
Pepper, to taste
¾ tbsp Pulsin protein powder (or similar)
Cook the quinoa as per manufacturer’s instructions. Allow to cool.
In the meantime, chop up the salad ingredients.
Make the dressing. In a small bowl, mix together the dressing ingredients.
In a large bowl, mix together the quinoa, salad dressing and the chopped up salad ingredients, reserving some parsley for the garnish.
Garnish with the remaining chopped parsley and a handful of pumpkin seeds. Enjoy!
Did you enjoy this dish? Explore more vegan salad recipes.
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