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QUINOA AND BLACK BEAN TABBOULEH

Plant-Powered & Protein-Rich

A fresh, hearty spin on traditional tabbouleh, this recipe packs a punch of plant protein from quinoa and black beans. Mint and parsley keep it light and bright, while lemon dressing pulls everything together. Ideal for meal prep, lunchboxes, or as a base to add your favourite protein.

 

Serves: 2  |
 Cook Time: 20 minutes (plus cooling)
Ingredients
  • 100g quinoa
  • 1 X 400g can of black beans, rinsed and drained 
  • 75g parsley, roughly chopped
  • small handful of fresh mint, roughly chopped 
  • 300g tomatoes (cherry or normal), diced into small pieces 
  • 100g cucumber, diced into small pieces 
  • juice and zest of ½ lemon 
  • 2 scallions, thinly sliced 
  • ½ tsp oil
  • 1 tbsp balsamic vinegar 
  • 1 garlic clove crushed
 

Directions

  • Cook the quinoa as per the packet. Set aside to cool down.
  • Make the dressing; whisk the lemon and garlic together. Then add oil, vinegar and season to taste. 
  • Add this dressing to the quinoa along with the tomatoes, cucumber, mint, scallions and parsley.
  • For non-vegans, adding feta to this salad works well. Alternatively, to up the protein content, enjoy with a breast of sliced chicken.
 

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