Arugula Tabbouleh Salad
Classic Arugula Tabbouleh Salad made simple! This vegan salad requires minimal effort and can be ready in as little as 30 minutes.
Ingredients
- 2 cups Arugula
- 1 bunch Parley, finely chopped
- 2 Persian Cucumbers, diced
- 2 cups Cherry Tomatoes, fourthed
- 1 cup Tricolor Quinoa
- 2 cups Vegetable Broth
- Sea Salt & Pepper, to taste
- Olive Oil Drizzle, to taste
- Lemon Squeeze, to taste
Instructions
- Add 1 cup of washed quinoa to a rice cooker with 2 cups of vegetable broth and a pinch of salt. Once done, let cool then fluff with a fork.
- Chop and dice your tomaotes, cucumber, and parsley. Add to a bowl along with the arugula and cooked quinoa.
- Top with sea salt, pepper, a squeeze of lemon, and a drizzle of olive oil.
- Serve as is or with pita, naan, fresh hummus, chickpeas, vegan chick'n, etc