Now that barbecue season is here again, I wanted to share one of my favorite summer salads with you: Peach Quinoa Tabbouleh. You can serve it as a light lunch with some hummus and crackers, use it in a wrap with a simple tahini lemon sauce or take it with you to a barbecue and serve it as a side dish. I love combining it with sweet potato falafel (you can find the recipe in my book Vegan & Raw) and roasted eggplant for a Middle-Eastern feast :)
Summer Peach Quinoa Tabbouleh
SERVES: 4 people
EQUIPMENT: large mixing bowl
3 cups cooked quinoa (= 1 large cup uncooked)
1 medium cucumber, diced
2 large peaches, diced
2 large handfuls of fresh herbs (I used mint & parsley, but you can try cilantro, basil…)
1 large handful of strawberries, sliced (optional)
1 stalk of spring onion, finely sliced
Toasted almond flakes (or roughly chopped almonds, pistachio nuts…)
Extra virgin olive oil, lemon juice, sea salt and black pepper
1. Cook your quinoa until fluffy. I used 1 cup uncooked quinoa – this will turn in +/- 3 cups cooked quinoa.
2. Chop your cucumber, peaches, fresh herbs, strawberries and spring onion.
3. Stir it all together in a large mixing bowl.
4. Right before serving, season with extra virgin olive oil, lemon juice, sea salt and black pepper. I also like combining the tabbouleh with basil vinaigrette, mustard dressing, or ginger dressing.
5. Garnish with lightly toasted almond flakes. You could use roughly chopped almonds or pistachio nuts as well.
JULIE’S TIPS & TRICKS:
• This Peach Quinoa Tabbouleh will stay fresh for at least 2 days in an airtight container in the refrigerator.
• Don’t like peaches or strawberries? Replace them with any fruit of your choice. You could add cherry tomatoes or grilled zucchini too.
Now I would love to hear from you! Have you ever hosted a vegan or vegetarian barbecue before? What are some of your favorite recipes? Let me know by leaving a comment down below.
Looking for more vegan barbecue inspiration? Try these Grilled Vegetable Skewers with Mexican Quinoa!