Quinoa Tabbouleh NourishAndInspireMe

I always loved middle eastern food. A lot of their cuisine is so healthy for you, especially things like Tabbouleh salad. It’s mostly raw and super refreshing. One issue I had with eating tabbouleh was the acidity. I’d often be left with ulcers on my tongue after eating things like tabbouleh so in my recipe i’ve tried to keep the red onion and lemon juice to a minimum while still keeping that zingy, refreshing taste. I succeeded! I really love this recipe. Any food that leaves me feeling good after I eat is definitely a success!

The addition of quinoa instead of cracked wheat fits so well and won’t upset your stomach. Plus quinoa is high in protein to keep you going for longer!

Hope you enjoy it!

Quinoa:

• 1 Cup quinoa
• 2 cups filtered water

To Make Quinoa:

1. Wash the quinoa thoroughly with water and strain.
2. Add Quinoa and 2 cups filtered water to a sauce pan and place onto stove on high heat
3. Bring to the boil and then reduce heat to medium, back down to a rolling simmer
4. The quinoa will gradually absorb the water over 12-15mins
5. Stir occassionally to ensure nothing sticks to the bottom
6. You will see rings begin to form and the quinoa will become fluffy
7. Once all the water is absorbed it will be cooked
8. Set aside to cool.

To Make Salad:

• 2 handfuls/or 1 tightly packed cup of parsley, cut finely
• 1 cucumber (organic)
• 8 cherry tomatoes or baby roma tomatoes (organic)
• ½ a small red onion chopped finely
• 1 handful OR 1/2 a cup of tightly packed mint leaves, chopped finely
• 1 tsp garlic pad

1. Cut up tomatoes and cucumbers into small cubes
2. Finely chop red onion, mint and parsley – leave aside 1 tablespoon of chopped parsley for the dressing
3. Place all ingredients into a large salad bowl with 1 tsp garlic pwd and stir well

To make Dressing:

• 1 handful or 1/2 a cup mint
• 1 tablespoon chopped parsley
• 1/2 tsp mixed spiced
• 1 tsp garlic pwd
• juice of 1 and 1/2 lemons or around 5-6 tablespoons
• 4 tablespoons olive oil
• ½ tsp sea salt
• pinch of pepper
• 1 tablespoon of water
• a splash of red wine vinegar

1. Blend lemon juice, olive oil, garlic, sea salt, mixed spice, pepper, red wine vinegar and water
2. Add mint, parsley and blend again until combined
3. Add Quinoa to salad bowl and stir well.
4. Pour Dressing on top and stir
5. Add sea salt to taste.

Goes great with falafels, hummus or meat.

Serves 4

Quinoa TabboulehRecipe Type: Quinoa TabboulehCuisine: MediterraneanAuthor: By Arie EllePrep time: 10 minsCook time: 25 minsTotal time: 35 minsServes: 4Ingredients

• QUINOA:
• 1 Cup quinoa
• 2 cups filtered water
• TO MAKE SALAD:
• 2 handfuls parsley cut finely
• 1 cucumber (organic)
• 8 cherry tomatoes or baby roma tomatoes (organic)
• ½ a small red onion chopped finely
• 1 handful finely chopped mint
• 1 tsp garlic pwd
• TO MAKE DRESSING:
• 1 handful mint
• 1 tablespoon chopped parsley
• 1/2 tsp mixed spiced
• 1 tsp garlic pwd
• juice of 1 and 1/2 lemons or around 5-6 tablespoons
• 4 tablespoons olive oil
• ½ tsp sea salt
• pinch of pepper
• 1 tablespoon of water

Instructions

1. TO MAKE QUINOA:
2. Wash the quinoa thoroughly with water and strain.
3. Add Quinoa and 2 cups filtered water to a sauce pan and place onto stove on high heat
4. Bring to the boil and then reduce heat to medium, back down to a rolling simmer
5. The quinoa will gradually absorb the water over 12-15mins
6. Stir occasionally to ensure nothing sticks to the bottom
7. You will see rings being to form and the quinoa will become fluffy
8. Once all the water is absorbed it will be cooked
9. Set aside to cool.
10. To Make Salad:
11. Cut up tomatoes and cucumbers into small cubes
12. Finely chop red onion, mint and parsley
13. Place all ingredients into a large salad bowl with 1 tsp garlic pwd and stir well
14. To Make Dressing:
15. Blend lemon juice, olive oil, garlic, sea salt, mixed spice, pepper and water
16. Add mint, parsley and blend again until combined
17. Add Quinoa to salad bowl and stir well.
18. Pour Dressing on top and stir
19. Add sea salt to taste.
20. Goes great with falafels, hommus or meat.

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