Last week I was telling you about my Forks Over Knives cooking class and I posted a picture of a salad I made with chopped vegetables. It was part of an assignment where we are sharpening our knife skills and I spent a few hours practicing by dicing veggies of different textures. In the end I was left with a very colorful but giant bowl of chopped zucchini, tomatoes, cucumbers and green onions.
I got an 83% on my knife skills test- my dices weren’t uniform. A lot of people, it seems, failed this assignment so I am kinda happy with my grade.
The course instructors provided us with a recipe to use all those veggies and many of you asked for it. I changed it up a little- here is my adaptation of their recipe:
- 1 cup cooked rice, quinoa, or couscous
- 1 cup diced raw zucchini
- 1 cup diced seeded tomato
- 1 cup diced cucumber
- 1/2 cup diced green onion,, white and green parts
- 1 cup finely diced fresh parsley
- 1/4 cup chia seeds
- 4 tbsp lemon juice
- Add the rice, zucchini, tomato, cucumber, onion, parsley and seeds into a large bowl, gently mixing together.
- Drizzle the lemon juice over top the salad, gently mixing with the veggies until the salad is lightly dressed.
- Serve immediately or keep refridgerated in an airtight container for up to three days.
[bctt tweet=”The easiest Rice Tabbouleh salad you will ever make. #Vegan #ForksOverKnives”]
Hope you enjoy the recipe and I will see you tomorrow for the weekly What I Ate Wednesday party!