Mediterranean Quinoa Tabouleh
Try a delicious gluten free twist on this classic cous cous (wheat) dish. It makes a great brown bag lunch or side dish and is packed with nutrients!
- 1 cup dry Quinoa (pronounced Keen Wah) cooked according to directions on the box and cooled (2 cups cooked)
- ½ tsp salt
- 2 cups of diced tomatoes (approximately 3 medium tomatoes)
- ¼ cup fresh lemon juice (or to taste)
- 1/3 cup extra virgin olive oil
- 1 cup parsley, finely chopped
- 2 cloves minced garlic
Mix all the ingredients together in a large bowl and let stand for an hour before serving. This dish gets better over time and is traditionally served room temperature. There are lots of variations on this recipe, here are some popular ingredients to try, add one or two, or as many as you like, they are all healthy choices:
- ½ cup finely chopped Arugula
- ½ cup green onions
- ½ cup shallots
- 1 cup grated carrot
- 1 cup diced cucumber
- 1 cup minced fresh mint
- ¼ cup pine nuts
- ½ cup diced red onion
Enjoy! For more information on the benefits of quinoa, check out Dr. Doherty’s article on Superfoods from Living Without Magazine. |
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