This Quinoa Tabbouleh is a breeze to throw together & combines beautiful, fresh & vibrant flavours. It is just one of many delicious recipes in the book Dining At The Ravens by Jeff & Joan Stanford.
The Stanford Inn by the Sea is the only vegan resort in the United States and is situated in a picturesque and idyllic spot on a sloping meadow, surrounded by forest ridges, overlooking Mendocino Bay. It’s restaurant, lovingly called “The Ravens” after the pair of ravens who took up residence on the property in 1995, embodies a mindful, compassionate, and sustainable dining experience in an enchanting and unforgettable setting.
Owners Jeff and Joan Stanford’s mission is to provide healthy, organic cuisine that rivals the finest Northern California restaurants. They demonstrate that healthy and satisfying food, produced and cooked with a lighter touch on the environment, can be a wonderful experience. They are on a mission to “seduce” those often suspicious of veganism by continuing to build on their reputation as an outstanding restaurant within a highly rated inn and by showcasing their wonderful menu.
Through their book Dining at the Ravens, Jeff and Joan Stanford bring The Raven’s culinary experience into our homes and you get a head start with Quinoa Tabbouleh recipe which I am featuring today. You also have the chance to win your very own copy of the book in my giveaway (details at the end of this post).
Dining at the Ravens features over 150 amazing vegan recipes as well as a charming history of the inn and restaurant. You will also find plenty of helpful cooking tips and even inspiration for creating your own garden.
The recipes in the book range from those that are simple and easy enough for midweek meals through to those impressive enough for dinner parties. Categories include breakfast items, breads and baked goods, sauces, dips & spreads, appetizers & sides, salads and dressings, soups, entrees, desserts and pantry basics.
All of the recipes in the book feature whole, plant-based foods and the vast majority of them are very healthy. Something I really like about this book is that very few of the recipes call for any processed ingredients. As someone with a huge sweet tooth I was also pleased to find more than a few very indulgent and mouth watering looking treats. The amazing looking Pecan Torte will be making an appearance in my kitchen very soon!
I don’t often have much time to cook other people’s recipes as I am mostly creating my own, but there are quite a few in this book which have caught my eye and which I will likely be trying in the coming weeks. The Citrus Polenta with Braised Garden Greens and a Creamy Toasted Cashew Sauce follows closely behind the Pecan Torte on my wish list, then there is the Chocolate Ganache Tart (you can find the recipe for this here at Vegonisty), Mushroom Pesto & Sundried Tomato Burger and the Indian-Spiced Kale & Potato Omelet. Honestly though, I would be quite happy to try every single recipe featured in Dining at the Ravens which is a real compliment as I usually find that cookbooks are like music albums. There are always one or two recipes/songs that you don’t really like!
At the weekend I made the Quinoa Tabbouleh. It is an extremely easy to assemble dish and is incredibly healthy. It is great to make on Sunday’s ready to have on hand for quick lunches or dinners throughout the week.
Cooking the quinoa is the most time consuming part of this dish. Once that is done and cooled, everything else is a breeze. The finished dish is fresh, vibrant and full of nutrition with amazing flavour from the very abundant fresh herbs, olive oil and lemon.
This Quinoa Tabbouleh stores well covered in the fridge for a couple of days and the flavours continue to develop as it sits. It is also easily transportable in a mason jar or tupperware container so is perfect for packed lunches. I had some for my lunch today and enjoyed it so much that I went back for a second bowl!
Quinoa Tabbouleh
Ingredients
- 740g | 4 cups cooked and cooled quinoa
- 6 tomatoes , diced small
- 3 English cucumbers , diced small
- 1 large diced red onion
- 6 big handfuls parsley finely chopped
- 2 handfuls finely chopped mint
- Juice of 4 lemons
- 1 tablespoon golden balsamic vinegar*
- Salt and pepper to taste
- 60mls - 120mls | 1⁄4–1⁄2 cup olive oil
Instructions
- 1. Combine quinoa, vegetables, herbs, lemon juice, vinegar, and salt and pepper in a large bowl.
- 2. Add olive oil in 1⁄4-cup increments, until the quinoa sticks together and tastes creamy.
Recipe Notes
If you don't have golden balsamic vinegar, apple cider vinegar gives good results also.
If you like the sound of Dining at the Ravens then be sure to check out the other stops on the blog tour where you can experience more of the recipes. You can see a list of them in the infographic below. If you can’t wait to get your hands on a copy of the book you can purchase it here or you can enter my giveaway, courtesy of BenBella Vegan, by following the instructions in the widget at the end of this post.
Amy Katz from Veggies Save The Day says
I would love to visit the Stanford Inn. I live in California, but it’s quite far from where I live, In the meantime I’ll enjoy this recipe. 🙂
A Virtual Vegan says
It’s even further from here but it’s on my wish list. Maybe one day……
Linda @ Veganosity says
Such a great book! I really enjoyed reviewing it and trying some of their recipes. This looks so good, Melanie. Thanks for sharing my review with your readers. 🙂
A Virtual Vegan says
You’re welcome Linda :O)
Donna says
Wow, this place seems amazing! I have to get this cookbook as well, sounds like they have some delicious recipes in there 🙂
A Virtual Vegan says
It sounds like heaven on earth! Enter my giveaway then you have a chance of winning a copy of the book.
Healthier Steps says
I would love to go to this vegan resort, it can be so challenging as vegans to find a variety of vegan food while on vacation. I love quinoa tabbouleh and this recipe looks delicious!
A Virtual Vegan says
Thank you Michelle. It looks such wonderful place and I agree it’s difficult for us on when on vacation. It would be so amazing to just be able to eat anything and not worry about what was in it!
Vanessa @ VeganFamilyRecipes says
This looks perfect! I love that you add fresh chopped mint. It makes tabbouleh 100x better!
A Virtual Vegan says
I totally agree! Thanks Vanessa :O)
The Vegan 8 says
What a beautiful dish Mel and I love all of that fresh mint and parsley!!
A Virtual Vegan says
Thank you Brandi. The fresh herbs make this dish what it is. It’s so fresh and tasty!
Gin says
Wow, I totally want to go to The Ravens. This salad is summer perfection and I can already picture myself sitting outside in the warm sun, digging in. Your pics are _gorgeous_ Mel!
A Virtual Vegan says
Thank you Gin. All of those lovely colours and fresh ingredients helped with the pics. We need to organize a blogger vacation there!!
foodhuntersguide says
awesome post and recipe
A Virtual Vegan says
Thank you!
pragatibidkar says
This is a rockin tabbouleh
A Virtual Vegan says
Thank you so much!
Lucie says
What an amazing recipe! I’m a huge fan of tabbouleh and quinoa must make it even better and more protein packed 🙂
A Virtual Vegan says
This dish is bursting with protein!
Sophia @veggies dont bite says
I love tabbouleh and the quinoa sounds awesome. What an awesome restaurant!
A Virtual Vegan says
I know! It sounds amazing. I have to go there one day.
Uma Srinivas says
Looks super yummy ! Feeling like eat right now!
A Virtual Vegan says
Ha ha! Thanks Uma :0)
Jenn S. says
Sounds great! I totally want to go to this place!
A Virtual Vegan says
Me too. It’s now on my bucket list!
nicoleanndawson says
Quinoa Tabbouleh is the only type I make now. In fact, it’s on my meal planning list for this week. Thanks for sharing the recipe. It’s always fun to see how others do it and change it up a bit.
A Virtual Vegan says
I think I will be making it with quinoa a lot now too. It’s so delicious!
Natalie Freed says
Oh my gosh I want this now! I have always been a tabbouleh fan, so this makes total sense. I always have frozen cooked quinoa in the freezer too. This dish is just waiting for a picnic!
A Virtual Vegan says
Keeping cooked quinoa in the freezer is a brilliant idea! Why didn’t I think of that? And Tabbouleh is perfect picnic food. It travels so well. Thanks for stopping by!
Natalie says
This is such a beautiful dish! All the recipes you listed from this book sound fantastic, and I know what you mean about the cookbook-record album analogy, it’s rare to find one that is full of all winners. It’s nice to take a break from recipe development and just be able to follow along sometimes too 🙂
A Virtual Vegan says
I’m glad you agree with me on that cookbook/album thing. I was worried it might just be me! And yes it is nice to just switch off and follow someone else’s recipe once in a while. I need to do it more often!
Letty Flatt says
You’ve talked me into going the Ravens just by this recipe!
A Virtual Vegan says
It’s such a beautiful place. I need to get there one day!
Hedi Hearts says
I need to get my hands oh this cookbook! Great review! x
Strength and Sunshine says
Yum yum, such a simple but delish recipe! Love all the fresh veggies <3
A Virtual Vegan says
Quick and easy is what you need sometimes!
Linda @ Veganosity says
Great review! I’m really enjoying reading everyone’s perspective of this gorgeous cookbook. Thank you for linking to my site. 🙂 That tabbouleh looks so good, I want some for breakfast.
A Virtual Vegan says
Thanks Linda and you’re welcome :O) This book was such a pleasure to review wasn’t it? I loved the story of how it all started and the recipes are so good. Now I just need to get there someday and I’ll be happy!