Quinoa Taboulé for virtual dinner party

Meal worthy of a virtual dinner party

I mentioned in my previous post that a virtual cooking group was a fun way to connect with family and friends during isolation. I put together a relativity, quick, and easy menu for a dinner party group. 

Small three-course meals are what I make when I’m entertaining, so for me, it still works for an online dinner party. This menu is vegan, gluten-free and Mediterranean-inspired. 

All recipes make four servings.

First course

 Chorbat el ads (lentil soup)

Lentil soup for a virtual dinner party


  • 3/4 cup of red or yellow lentils
  • 4 cups of vegetable stock
  • 1 tablespoon of extra-virgin olive oil
  • 2 teaspoons turmeric
  • 1 1/2 teaspoons of ground cumin
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • Juice of half a lemon
  • A handful of chopped flat-leaf parsley


  1. Heat the oil in a pot and sauté the chopped onions for 5 minutes.
  2. Add the chopped garlic, turmeric and cumin and continue cooking for a few more minutes.
  3. Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, so that the lentils don’t stick to the pot.
  4. Toss in the parsley, stir in and lemon juice and cook for 2 minutes more.

If you want the soup smooth, you can blend it.

Approximate nutritional information for 1 serving

  • Calories:132
  • Fat: 4.2 g
  • Carbs: 16 g
  • Protein: 6 g

Second course

Harissa tofu on quinoa tabbouleh

Quinoa Taboulé for virtual dinner party
Quinoa Taboulé


  • 540g of hard tofu, diced or sliced 
  • 2 tablespoons of harissa paste, buy it or you can make my recipe
  • 1 tablespoon of sunflower oil

Ingredients for tabbouleh

  • 1 cup quinoa, rinsed thoroughly and then cooked and cooled
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 cup fresh lemon juice
  • 1/4 cup vegan bone broth (I use it to add protein and cut down on oil)
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • 1/2 large English cucumber, cut into 1/4 inch pieces
  • 1/2 cup cherry tomatoes, halved
  • 1 cup chopped parsley
  • 1/2 cup chopped fresh mint
  • 2 scallions, thinly sliced
  • 1/2 bunch green onions, diced


  1. Cook the quinoa for about 15 minutes or until the quinoa is tender and let it cool in a bowl.
  2. Once it’s cool, add the tabbouleh ingredients to the bowl and toss thoroughly to coat the quinoa. Put in the fridge to chill.
  3. While the tabbouleh is chilling, heat a pan over low-medium heat. Add the sunflower oil, harissa, spices, and tofu.
  4. Stir the tofu until coated in the spices and harissa. Turn a few times for about 5 to 10 minutes.
  5. Serve the tofu with the chilled quinoa.

Approximate nutrition information for one serving size

  • Calories: 209
  • Fat:  7.4g
  • Carbohydrates: 36g
  • Protein: 22g

Optional third course

Salted almond butter fudge 

salted cacao almond butter fudge

Ingredients for the fudge

  • 1/4 cup raw smooth almond butter
  • 1/8 cup coconut oil
  • 1 tablespoon pure maple syrup
  • Pinch of sea salt

Ingredients for the chocolate topping

  • 2 teaspoons coconut oil
  • 1.5 teaspoons pure maple syrup
  • 1.5 teaspoons cocoa powder
  • Pinch of sea salt plus some for garnish


Lightly grease a standard size loaf pan and line with parchment paper.

For the fudge

  1. Spoon the almond butter into a large mixing bowl.
  2. In a small pot, add the coconut oil, maple syrup, and salt. Heat on low until the oil melts. Slowly pour the mixture into the bowl with the almond butter, stirring as you go. Stir until completely smooth and combined.
  3. Spoon the almond butter mixture into the prepared pan and smooth it out. Place the uncovered in the freezer until the fudge is solid, about one hour.

For the chocolate topping

  • In a small pot, add the oil and melt the oil over low heat. Remove from heat and whisk in the maple syrup, cocoa powder, and salt until it’s smooth. Let sit to thicken a little bit.
  • Slice the cold slab of fudge into 1-inch squares and place on a large plate lined with parchment paper. Add a teaspoon of chocolate sauce on top of each square.
  • Place back in the freezer until the chocolate is solid. Sprinkle with some flaked sea salt, if desired.

Approximate nutritional information for 1 serving

  • Calories: 150
  • Fat: 9g
  • Carbs: 6.1g
  • Protein: 2.5g

Approximate nutrition information for one serving size for all three dinner party courses

  • Calories: 491
  • Fat: 20.8g
  • Carbohydrates: 56.1g
  • Protein: 29.5g


  1. Everything looks delicious. That fudge is sinful. I feel like eating one! 🙂

  2. Thanks for the invite, I’d love to come to dinner.

Tell us what you think!