Quinoa Tabouli Salad
The wonderful, light, fresh taste of tabouli without the issues accompanying wheat. This is literally the best tabouli I have ever tasted. I love keeping it on hand or a quick lunch for Tony or myself. Super healthy, super tasty, super easy!
Quinoa is becoming one of my favorite grains to work with because of it's nutty taste (I prefer it to rice and use it as a substitute often) and powerful nutrient benefits:
Omega 6 fatty acids
Selenium
Antioxidant protection
Phosphorus
Potassium
Zinc
All essential amino acids for protein
B vitamins and folate
Manganese
Magnesium
Ingredients:
3 cups quinoa
¼ c olive oil
¼ c lemon juice
½ t dried parsley
¼ t dried basil
chopped tomato
1 small or ½ purple onion chopped fine
1 clove garlic pressed
¼ t salt
¼ t pepper, fresh cracked
3 T fresh cilantro, chopped
Mix together in a medium bowl, chill.
Serving Suggestions:
You can serve it as is on the side, as a salad over a bed of lettuce, stuff it into a pita with mozzerella or feta, sprouts, and cucumber, or stuff it into a tomato. Love tabouli -- it's so versatile and made with quinoa, it is packed with nutrients and protein.
Quinoa is becoming one of my favorite grains to work with because of it's nutty taste (I prefer it to rice and use it as a substitute often) and powerful nutrient benefits:
Omega 6 fatty acids
Selenium
Antioxidant protection
Phosphorus
Potassium
Zinc
All essential amino acids for protein
B vitamins and folate
Manganese
Magnesium
Ingredients:
3 cups quinoa
¼ c olive oil
¼ c lemon juice
½ t dried parsley
¼ t dried basil
chopped tomato
1 small or ½ purple onion chopped fine
1 clove garlic pressed
¼ t salt
¼ t pepper, fresh cracked
3 T fresh cilantro, chopped
Mix together in a medium bowl, chill.
Serving Suggestions:
You can serve it as is on the side, as a salad over a bed of lettuce, stuff it into a pita with mozzerella or feta, sprouts, and cucumber, or stuff it into a tomato. Love tabouli -- it's so versatile and made with quinoa, it is packed with nutrients and protein.
RSS Feed