Light Quinoa and Avocado Tabbouleh Verrines

April 15, 2011 by Leanne Vogel August 31, 2017

This light salad is perfect for a picnic with the family or pack along weekday lunch. It’s loaded with veggies, giving it a cool and crisp taste, perfect for the spring!

Ingredients

Salad

• 1/2 cup raw buckwheat groats
• 1/2 cup raw red quinoa
• 3 cups vegetable broth (or 3 cups water and 1 vegetable bouillon cube)
• 2 cups curly parsley, chopped finely
• 2 cups cooked chickpeas
• 3 tomatoes, chopped
• 1 English cucumber, chopped
• 2 red peppers, chopped
• 6 green onion, chopped
• 1/4 red onion, chopped

Avocado layer

• 3 avocados
• 2 tablespoon lemon juice
• Himalayan rock salt + pepper, to taste

Dressing

• 2 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1 tablespoon Dijon mustard
• 1/4 teaspoon Himalayan rock salt
• black pepper, to taste

Instructions

1. Prepare the quinoa + buckwheat: place in a pot with 3 cups vegetable broth. Cover, bring to a boil, reduce heat, and let simmer for 25-30 minutes, until tender. Remove from heat and remove lid. Allow to cool.
2. Meanwhile, finely chop all the vegetables but avocado and place into a large bowl with chickpeas. Set aside.
3. Mash avocado in a small bowl with 2 tablespoon of lemon juice. Set aside.
4. In a small bowl, combine all dressing ingredients and stir until combined.
5. Once cooled, add quinoa and buckwheat to vegetable bowl. Pour on the dressing and stir well.
6. To make verrines: layer a bowl or parfait cup with avocado + salad until desired serving is made.

Notes

White would work too, I just love the color the red quinoa brought to the dish.
Instead of making avocado layer, you can opt to cube your avocado and add to the salad.

Nutrition Information Per Serving