Quinoa Almond Tabbouleh
Quinoa Almond Tabbouleh- roasted almonds give this quinoa tabbouleh a delightful crunch that pairs perfectly with the flavor of fresh herbs, lemon and cucumber. (vegan + gluten-free)
Summer has always been my favorite season. Maybe it’s the nostalgia of freedom during my childhood with many long days spent at the beach. Or rushing to eat chocolate ice cream sandwiches before they melt into a puddle in my lap. Ahhh…the good ‘ol days.
Now that we live in Georgia I think summer might have to come second to fall for me. Between the heat, the humidity and the mosquitos I’m about ready for some cool air and colorful foliage. It’s to the point where I can’t even stand outside without sweating! Do you think California spoiled me, or what?
The only thing getting me through right now is visions of waterfalls and fresh summer produce. It’s hard to complain when there’s so much good food in season, especially those that keep us hydrated, like cucumbers and tomatoes.
Light salads like this tabbouleh have become a go-to for me on these hot summer days. This one was inspired by a version we had a few months ago during a trip home to Florida. There’s a local health food store that prepares a few plant-based options so we picked up a container of their almond tabbouleh for lunch. I thought the crunchy texture from the almonds was such a fun spin on the classic tabbouleh and knew I had to recreate at home.
Their version was actually grain-free but I wanted something with a little more staying power so I chose to add quinoa. If you want to make it without the quinoa, I would suggest doubling the amount of almonds.
If you’ve had tabbouleh before then you know most of the flavor comes from garlic, lemon juice and fresh herbs like parsley and mint. Combined with the cucumber, it’s a super refreshing dish that’s perfect on a hot day.
It’s a great option to prep for healthy lunches or to bring to a summer barbecue, which is hopefully near a pool. Then you can invite me too so I can come cool off, okay? Thanks. :)
Quinoa Almond Tabbouleh
Yield: 5 cups / 10 servings
Prep Time: 10
Cook Time: 15
Total Time: 25
- 1 cup uncooked quinoa, rinsed
- 2 teaspoons minced garlic (about 2-3 cloves)
- 2 tablespoons extra virgin olive oil
- 1/4 cup lemon juice (about 2 lemons)
- 1/2 teaspoon salt
- 1/2 cup roasted almonds, finely chopped
- 1/2 cup curly parsley, finely chopped
- 1/4 cup mint leaves, finely chopped
- 2 roma tomatoes, seeded and finely chopped
- 1 medium cucumber, seeded and finely chopped
In a medium size pot, bring 2 cups of water to a boil. Add rinsed quinoa, reduce to a gentle simmer and cook until all of the water has absorbed, about 15 minutes. Stir intermittently while cooking. Remove the pot from heat, cover and let steam for about 5 minutes. Fluff with a fork then transfer to a large bowl to cool.
Meanwhile, in a measuring cup or small bowl, whisk together the minced garlic, olive oil, lemon juice and salt. Pour over the quinoa and stir to combine. Add the almonds, parsley, mint, tomatoes, and cucumber then stir until evenly distributed with the quinoa. Serve immediately or cover and refrigerate for up to 3 days.
Click Here for Nutrition Facts
Nutrition Facts are for 1/10 of recipe (about 1/2 cup)
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Fall is my favorite season but summer is really close behind! You just can’t beat summer produce either. :) This salad is something I’d happily eat for lunch every day. I don’t use tabbouleh enough and need to change that!
You’re invited to come hang by my pool!! :) It’s really the only way that I cool off these days ha… plus the AC in my car and endless smoothies! It’s actually been pretty humid for SoCal lately – but it still has NOTHING on east coast humidity. I always sweat like crazy when I go home to NJ in the summer!
And I love tabbouleh too! So fresh and easy. I’ll have to make this soon!
I really, really wish I could take you up on that offer! You’re so lucky to have a pool in your back yard.
This is so my kind of meal! I love tabbouleh for the freshness and flavor that all those herbs bring. It’s ridiculous hot and humid in DC and I am loving recipes like this right now- pinned :)
This is definitely something I would make! I’ve got a bunch of tomatoes coming in from my garden and I’m trying to use them so fast. My cucumbers aren’t turning out as well as I was hoping, though. This heat! It’s insane and I’m literally watering my garden twice a day and it’s still drying out. I’m a summer lover, though, so I’m trying not to complain as I melt into a puddle.
Tell me about it! Half of my herb garden died already. :(
haha yeahhh welcome back to the south!! Fall is definitely my favorite here … I like summer and all for the vibes but it’s just too dang hot out!! I am loving this spin on tabbouleh! I keep meaning to try using quinoa instead of bulgur – must make soon!
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