Chef Scott For Meatless Monday: Curried Quinoa Tabouli

Print Friendly and PDF Chef Scott For Meatless Monday: Curried Quinoa Tabouli

I have a friend who is known for her guacamole. I have another friend who is known for his Thanksgiving stuffing.

I have always wanted to have a recipe that I was known for - something that my friends could get excited about when there was a pot-luck coming up. “Oooooh - will you make your famous casserole/bean dip/berry crumble?”

Something. Anything!

Well, Chef Scott may have really helped me out with today’s recipe - and you, as well!

Check out this quick and easy spin on traditional tabouli. It’s the perfect dish to bring to parties - or to gobble up on your own.

It features quinoa - the ultimate high-protein super-grain - garbanzo beans for more protein and fiber, and a few veggies and parsley for antioxidants and overall goodness. Serve it on a bed of greens and it is a complete and perfect meal.


Take It Away, Chef Scott….

I totally believe that parsley is perhaps the most underrated herb out there, but who knew that it could be so good for you?!

A little web digging, and I uncovered that parsley is an excellent source of Vitamin K (which promotes bone health and helps blood coagulate), a nice source of Vitamins C and A, and is rich in antioxidants.

Who knew? I just thought it was tasty.

An extra bonus when enjoying this fabulous Curried Quinoa Tabouli!

Curried Quinoa Tabouli

Rich in protein and full of flavor, this dish comes together so quickly it will become one of your favorite Go-To Meals.

1 cup quinoa

2 cups vegetable stock

3 garlic cloves, minced

1 tsp curry powder

2 cups parsley, finely chopped

1 cup mint, finely chopped

3 Roma tomatoes, seeded and finely chopped

1/2 cup English cucumber, finely chopped

1/2 red onion, minced (about 3/4 cup)

15 oz garbanzo beans, rinsed and drained

juice of 1 lemon (plus 1 Tbl)

2 Tbl olive oil

salt and pepper

Rinse quinoa thoroughly. In a medium pot, combine quinoa, stock, garlic, curry powder, and 1 Tbl lemon juice. Bring to a boil. Reduce heat and cover. Stir occasionally and keep covered until liquid is completely absorbed, about 20 minutes.

In a large bowl, combine parsley, mint, tomatoes, cucumber, onions, and garbanzos. Fluff quinoa with a fork and add to the herbs. Toss thoroughly with remaining lemon juice and olive oil. Season with salt and pepper. Chill before serving.