This no-cook vegan summer salad features peak season cucumbers on a bed of pre-cooked quinoa with plenty of fresh parsley and mint. White beans add protein and sweet cherry tomatoes pair perfectly with herbs and briny olives.
What You Get
What You'll Need
Salt & freshly ground pepper
Cut the cucumbers into bite-sized pieces. Use the back of your knife to gently smash the cucumbers until they begin to split. Add the cucumbers to a small bowl with a pinch of salt, the juice from 1 lemon, and a tablespoon of olive oil. Set aside to marinate while you prepare the rest of the salad.
Meanwhile, pick the mint, toss the stems, and chop the leaves (you should have about 1 cup). Chop the parsley, including some of the tender stems (you should have about 1 cup). Cut the cherry tomatoes in half. Drain the olives and cut them in half. Drain and rinse the beans.
In a large bowl, mix together the quinoa with the herbs, tomatoes, olives, beans, juice from 1 lemon, and 2 tablespoons olive oil. Season to taste with salt and pepper.
Divide the tabbouleh between bowls, top with the cucumbers and serve.