Tabbouleh salad is one of my favorite and healthiest salads. If you leave out the salt and the oil, it is so much healthier. But, if you put just a pinch of Himalayan salt and a very little bit of extra virgin olive oil, the salad is still very healthy. Tabbouleh is a staple in the Mediterranean.
Below is my recipe........Quinoa has the most protein and calcium of any grain, although it is not actually a grain but seeds from a spinach like plant.
The Aztecs harvested quinoa and gave it only to their warriors because it gave them the most energy and stamina to run and fight for hours.
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Quinoa Tabbouleh Salad Ingredients
1 cup dry quinoa, cooked
1 lemon, zested and juiced
1 Tbsp olive or flax oil (optional)
1 clove garlic, pressed
pinch salt (optional)
1 cucumber, diced
2 tomato, diced
2 cup parsley, chopped
4 Tbsp roasted sunflower seeds (optional)
Quinoa Tabbouleh Salad Directions
Cook the quinoa in 2 cups water, bringing it to a boil then turn down to low to simmer for 15 minutes. I always turn the heat off after the quinoa has completely absorbed the water and let it stand covered for another 15 minutes. It fluffs up really nice.
Put the zest and juice of the lemon in a large salad bowl, then stir in the garlic and a pinch of salt. You can add a bit of olive oil, but it's not necessary.
Put the chopped vegetables and parsley into the bowl, and toss them with the quinoa, lemon and olive oil..
Serve topped with the toasted sunflower seeds. I hope you enjoy this quinoa tabbouleh salad . For an interesting flavor, serve with sliced avocados and fresh mint.
Tabbouleh salad is one of my favorite and healthiest salads. If you leave out the salt and the oil, it is so much healthier. But, if you put just a pinch of Himalayan salt and a very little bit of extra virgin olive oil, the salad is still very healthy. Tabbouleh is a staple in the Mediterranean.
Below is my recipe........Quinoa has the most protein and calcium of any grain, although it is not actually a grain but seeds from a spinach like plant.
The Aztecs harvested quinoa and gave it only to their warriors because it gave them the most energy and stamina to run and fight for hours.
...
Quinoa Tabbouleh Salad Ingredients
1 cup dry quinoa, cooked
1 lemon, zested and juiced
1 Tbsp olive or flax oil (optional)
1 clove garlic, pressed
pinch salt (optional)
1 cucumber, diced
2 tomato, diced
2 cup parsley, chopped
4 Tbsp roasted sunflower seeds (optional)
Quinoa Tabbouleh Salad Directions
Cook the quinoa in 2 cups water, bringing it to a boil then turn down to low to simmer for 15 minutes. I always turn the heat off after the quinoa has completely absorbed the water and let it stand covered for another 15 minutes. It fluffs up really nice.
Put the zest and juice of the lemon in a large salad bowl, then stir in the garlic and a pinch of salt. You can add a bit of olive oil, but it's not necessary.
Put the chopped vegetables and parsley into the bowl, and toss them with the quinoa, lemon and olive oil..
Serve topped with the toasted sunflower seeds. I hope you enjoy this quinoa tabbouleh salad . For an interesting flavor, serve with sliced avocados and fresh mint.
Below is my recipe........Quinoa has the most protein and calcium of any grain, although it is not actually a grain but seeds from a spinach like plant.
The Aztecs harvested quinoa and gave it only to their warriors because it gave them the most energy and stamina to run and fight for hours.
...
Quinoa Tabbouleh Salad Ingredients
1 cup dry quinoa, cooked
1 lemon, zested and juiced
1 Tbsp olive or flax oil (optional)
1 clove garlic, pressed
pinch salt (optional)
1 cucumber, diced
2 tomato, diced
2 cup parsley, chopped
4 Tbsp roasted sunflower seeds (optional)
Quinoa Tabbouleh Salad Directions
Cook the quinoa in 2 cups water, bringing it to a boil then turn down to low to simmer for 15 minutes. I always turn the heat off after the quinoa has completely absorbed the water and let it stand covered for another 15 minutes. It fluffs up really nice.
Put the zest and juice of the lemon in a large salad bowl, then stir in the garlic and a pinch of salt. You can add a bit of olive oil, but it's not necessary.
Put the chopped vegetables and parsley into the bowl, and toss them with the quinoa, lemon and olive oil..
Serve topped with the toasted sunflower seeds. I hope you enjoy this quinoa tabbouleh salad . For an interesting flavor, serve with sliced avocados and fresh mint.
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