Mediterranean Platter
Mar
28
28
This is one of my favorite plant based party platters. It’s super fresh, looks beautiful and people love it. I made a quinoa tabouli with a delicious lemon and red wine vinaigrette and some simple homemade hummus. Serve it with fresh veggies, grilled bread or pita chips and you are ready for a dinner party!
Mediterranean Platter
Perfect plant based party platter with quinoa tabouli and homemade hummus.
Ingredients
Quinoa Tabouli
- 1 cup organic red quinoa
- 1 pint organic grape tomatoes, diced
- 1 organic cucumber, diced
- 2 bunches organic curly parsley
- 1/2 organic red onion, diced
- 1 Serrano pepper, seeded and diced
- 7-10 organic mint leaves, chopped
Lemon Red Wine Vinaigrette
- 2 cloves garlic, mashed into a paste w a pinch of course salt
- 2 tbsp fresh lemon juice 1 lemon
- 2 tbsp red wine vinegar
- 1/2 tsp fresh cracked black pepper
- 1/4 tsp crushed red pepper
- 1/2 tsp Kosher salt, course
- 1/3 cup good extra virgin olive oil
Classic Hummus
- 1 can organic chickpeas
- 2 cloves garlic
- 2 tbsp fresh lemon juice 1 lemon
- 1 tbsp organic tahini
- 2-3 tbsp liquid from chickpea can
- 1/3 tsp Kosher salt
- 1/4 tsp fresh cracked black pepper
- 1-2 tsp fresh parsley
Instructions
Quinoa Tabouli
- add 1 cup of red quinoa and 2 cups of water to a large pan and bring to a boil
- when the water boils, reduce to a simmer, cover and cook about 15-17 minutes until the quinoa is fluffy and all of the liquid has absorbed
- when the quinoa is ready, fluff with a fork and transfer to a separate bowl
- add 2 tablespoons of the Lemon Red Wine Vinaigrette, cover refrigerate while you finish the salad
- chop the tomatoes, onion, cucumber, parsley, Serrano and mint and add to a bowl
- add the chilled quinoa to the veggies and top with remaining Lemon Red Wine Vinaigrette
- check for seasoning and add fresh lemon, salt and olive oil if needed
- cover and refrigerate until ready to serve
Lemon Red Wine Vinaigrette
- use the back of your knife to make a garlic paste with 2 cloves of garlic and a pinch of course Kosher salt
- add the lemon juice and red wine vinegar to the pasted garlic and stir
- season with salt, pepper and crushed red pepper
- slowly stream in the olive oil using a fork or whisk to constantly stir so the dressing emulsifies
Classic Hummus
- add all ingredients to a food processor or blender and blend until smooth
- check for seasoning and add salt and lemon if needed
- cover and refrigerate until ready to serve
Platter
- arrange the tabouli and hummus on a large platter and serve with grilled bread, pita chips or fresh veggies
Notes
The tabouli and hummus can be made the day before and taste even better if chilled overnight.
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