Rice Tabbouleh recipe

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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:

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Rice Tabbouleh

Yield: 8

Prep Time: 5 minutes

Total Time: 5 minutes

An adaptation of a recipe from Forks Over Knives

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Ingredients

• 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

Instructions

1. Add the rice, zucchini, tomato, cucumber, onion, parsley and seeds into a large bowl, gently mixing together.
2. Drizzle the lemon juice over top the salad, gently mixing with the veggies until the salad is lightly dressed.
3. Serve immediately or keep refridgerated in an airtight container for up to three days.

Did you make this recipe?

Share it on Instagram and mention @beautyandthebeets or tag #beautyandthebeets. I would love to see what you made!

[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!