It’s tabbouli time! This summer-friendly recipe is gluten free, high in protein, vegan and grill friendly. Quinoa replaces bulgur in this flavorful, versatile, portable and gut friendly recipe. Enjoy it as a main course, or as a side dish.
- 1/2 cup (85 g) uncooked quinoa (or 1 1/4 cup (230 g) cooked quinoa)*
- 1 Tbsp (15 g) olive oil
- 1 1/2 cups (200 g) organic diced tomatoes
- 1/2 cup (75 g) diced onions (I prefer red)
- 1 cup (89 g) chopped parsley
- 1/2 tsp sea salt, divided
- 3 large portobello mushrooms*, stems removed, wiped clean
- 2 Tbsp (30 ml) balsamic vinegar
- 1/4 tsp sea salt
- 2 Tbsps (30 ml) lemon juice
- Feta cheese (vegan or regular)
- Preheat oven to 400 degrees F (204 C) and set out a rimmed baking sheet or a large baking dish. (Or, if grilling, heat grill.)
- If you don't have any cooked quinoa on hand, start by heating a medium saucepan over medium heat. Once hot, add 1 tsp of oil or water and 1/2 cup (rinsed and drained) quinoa. Sauté for 1-2 minutes, stirring frequently to toast. Then add 1 cup water and a pinch of salt.
- Bring to a boil over medium-high heat. Then reduce heat to simmer and cook until liquid has mostly absorbed and the quinoa is tender (~15-18 minutes). Drain off any excess liquid if needed. Then set off the heat uncovered to let any excess moisture evaporate.
- In the meantime, add mushrooms to a shallow baking or serving dish and season with olive oil (or water or vegetable broth), balsamic vinegar, lemon juice, and sea salt. Flip/toss to combine and set aside to let marinate.
- Next, prepare vegetables, add to a bowl and mix.
- Add olive oil, salt, lemon juice and toss.
- Transfer mushrooms to a baking sheet face up and set aside.
- To the mixing bowl with the vegetables, add cooked quinoa, and toss to combine.
- Divide the filling between the mushrooms (some may overflow - that's fine). Garnish with feta (optional) a drizzle of olive oil.
- Enjoy immediately. Store leftovers separate from sauce(s) and covered in the refrigerator for 3-4 days.
*If you aren’t into mushrooms, you could sub eggplant or halved bell peppers . You could also use this as a taco salad topper, or enchilada stuffer (just double the amount of beans).
*Cook time reflects prepping vegetables and mushrooms while quinoa is cooking.
I hope you guys love this dish! It’s:
& SO delicious
I think it would satisfy vegans and non-vegans alike, and it can be customized to be grain-free and include several different sauces .
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #drcharo on Instagram! We love seeing what you come up with. Cheers, friends!