LBL Miguel Bautista Tabbouleh Quinoa 3:31:17
We are in Marshall, Texas for HealthFest 2017 with Chef Miguel Bautista, Executive Chef and Co-Founder of Veganplanet Superfoods in Cancun Mexico and Mexico City, Mexico. Chef Miguel shows us how to make his signature Hummus and Tabbouleh! #HF2017 #TexasVeganTour#LunchBreakLIVE! Chef Miguel’s YouTube Channel: http://bit.ly/2oHZYxp

CHEF MIGUEL BAUTISTA’s TABBOULEH QUINOA

INGREDIENTS

  • 2 cups quinoa, cooked
  • 4 cups parsley, chopped
  • 1 cup mint, chopped
  • 1/2 onion, diced
  • 2 cucumbers, diced
  • 4 tomatoes or 20 cherry tomatoes
  • Mix of organic greens (arugula, kale, chard, etc)
  • 1/2 cup apple cider vinegar
  • 1 Tsp sea salt
  • 2 garlic cloves, minced
  • fresh black pepper to taste
  • 1 – 2 Tbsp raw almonds, chopped
  • Avocado (optional) diced

DIRECTIONS

  1. Combine all ingredients except vinegar.
  2. Mix well
  3. Add vinegar to the quinoa mixture and toss to coat
  4. Serve with pita bread, cucumber chips, olives, sesame seeds, etc

RED HUMMUS

INGREDIENTS

  • 4 cups cooked chickpeas (garbanzo beans)
  • 1/2 cup tahini
  • 2 red bell peppers, roasted, skinless and seeded
  • 1 1/2 cup water
  • 1 Tbsp water
  • 4 Tbsp lemon juice

DIRECTIONS

  1. Place all the ingredients into a food processor and blend until the desired consistency is reached
  2. Season with salt & pepper to taste

Use as a spread on sandwiches, celery sticks, bell pepper strips, carrots and with sliced cucumbers