powered-up tabbouleh salad
It’s the first week of summer and I can hardly keep my shorts on thinking about long weekends at the cottage, patio beverages, tacos and dirty CAMPING.
Most weekends around here are either driving a million miles to visit friends and fam, or on the dock leaning back with a spritzer and SPF 50. When I have the foresight I am a huge fan of making a big batch of a feel-good food prior to share with friends (or just nom solo in the car realisticaly).
This salad is dedicated to my mum who always prepares for family camping weekends with multiple salads to eat on the rock in Georgian Bay, covered in sand on the beach, or aside a barbecue spread at sunset.
This Powered-Up Tabouleh Salad is everything you hope for in a bite of summer- fresh lemon and sweet garlic hit your mouth and then theres the creamy crunch of avocado and cucumber. The hemp seeds and sea salt round everything out to a decadent-tasting but bikini ready salad.
Quinoa, avocado and hemp seeds are a triple punch when it comes to beautifying fats, minerals and protein. Red pepper and cucumber are high in vitamins and antioxidants to protect your skin this summer- not to mention ultra hydrating.
what’s your favourite camping food?
powered-up tabouleh salad
- 4 tablespoon extra virgin olive oil
- 5 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 cup quinoa, uncooked
- 4 tablespoon hemp seeds
- 1 medium sized avocado, cubed
- 1/2 large red pepper, diced
- 1/2 cup flat leaf parsley, chopped finely
- 1.5 cups mini or english cucumber, chopped
- sea salt and freshly ground pepper
- Cook your quinoa in a medium pot with 2 cups of water, simmering until water is completely absorbed. Set aside.
- While quinoa is cooking, heat up olive oil in a small skillet with minced garlic. Cook until garlic is lightly golden and fragrant and set aside to cool. Once cooled slightly, stir in lemon juice.
- In a large bowl combine quinoa, chopped cucumber, red pepper, parsley, and hemp seeds. Drizzle with lemon/olive oil and toss to get every nook and cranny with dressing.
- Sprinkle with a hearty amount of sea salt and freshly ground pepper. Enjoy right away!
- This salad tastes best at room temperature, but you can store in the fridge and take it out an hour or so before you eat it. Because of the cucumbers, the longer it stays in the fridge the more watery it becomes.
- If making it ahead you can pre-chop all of the ingredients and add them together in time of serving for best flavour.