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Light Quinoa and Avocado Tabbouleh Verrines

This light salad is perfect for a picnic with the family or pack along weekday lunch. It’s loaded with veggies, giving it a cool and crisp taste, perfect for the spring!

Light Quinoa and Avocado Tabbouleh Verrines


Light Quinoa and Avocado Tabbouleh Verrines

Light Quinoa and Avocado Tabbouleh Verrines



* 1/2 cup raw buckwheat groats
* 1/2 cup raw red quinoa*
* 3 cups vegetable broth (or 3 cups water and 1 vegetable bouillon cube)
* 2 cups curly parsley, chopped finely
* 2 cups cooked chickpeas
* 3 tomatoes, chopped
* 1 English cucumber, chopped
* 2 red peppers, chopped
* 6 green onion, chopped
* 1/4 red onion, chopped

Avocado layer

* 3 avocados
* 2 tbsp lemon juice
* Himalayan rock salt + pepper, to taste


* 2 cloves garlic, minced
* 1/4 cup extra virgin olive oil
* 1/4 cup lemon juice
* 1 tbsp mustard
* 1/4 tsp Himalayan rock salt
* black pepper, to taste


  1. Prepare the quinoa + buckwheat: place in a pot with 3 cups vegetable broth. Cover, bring to a boil, reduce heat, and let simmer for 25-30 minutes, until tender. Remove from heat and remove lid. Allow to cool.
  2. Meanwhile, finely chop all the vegetables but avocado and place into a large bowl with chickpeas. Set aside.
  3. Mash avocado in a small bowl with 2 tbsp of lemon juice. Set aside.
  4. In a small bowl, combine all dressing ingredients and stir until combined.
  5. Once cooled, add quinoa and buckwheat to vegetable bowl. Pour on the dressing and stir well.
  6. To make verrines: layer a bowl or parfait cup with avocado + salad until desired serving is made.
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