Quinoa Tabbouleh with Poppy Seed Oil
Tabbouleh all year round! This classic Middle Eastern salad gets a temporary upgrade with quinoa – a delicious yet undervalued seed. This power-bowl is loaded
Sunflower Vinaigrette
PREP TIME
5 minutes
COOK TIME
TOTAL TIME
5 minutes
YIELDS
2-5 servings
Ingredients
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1/3 cup unrefined, cold-pressed sunflower oil
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1 tbsp white balsamic vinegar
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1 tbsp white wine vinegar
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1 tbsp minced shallot or green onion
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2 tsp soaked cashews or sour cream
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1/4 tsp basil
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1/4 tsp oregano
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1/4 tsp salt
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Freshly ground black pepper or Jalapeno infused sunflower Oil
Instructions
Combine all the ingredients but the sunflower oil in a jar and blend well with a hand-blender or combine in a food processor to mix well. Then slowly add the Sunflower Seed Oil while keeping the blender/mixer running, and the emulsified vinaigrette will be yours!
Taste, and add more salt, pepper, Jalapeno Oil as needed.
Keeps well in the fridge.
Variations That Are Simple & Delicious
Joanne loves adding soaked cashews to this recipe, hence choose between sour cream or cashews. We often add chili-oils but you can also keep it low-key on the spice.
- Add vegan nut butters instead of the soaked cashews. I love pumpkin seed butter and hazelnut butter.
- Adding various fresh spices adds a seasonal touch. Cilantro, Parsley and fresh lime zest.
- You can also add other oils like poppy seed oil or black sesame seed oil.
- Add this vinaigrette to salads, rice-bowls, and vegetable!
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