Quinoa Tabbouleh Recipe

  • By The Yoga Studio Of Calgary
  • 14 Feb, 2019
Photo Credit : Ella Olsson
This fresh take on a traditional middle eastern staple is simple to prepare, keeps well in the fridge, and is delicious any time of the year. The use of Quinoa makes it a gluten free option, a complete source of protein, and a good source of magnesium. The herbs are excellent for removing heavy metal buildup from the body. Eat on its own, topped with avocado and/ or hummus, or use as a side dish.
  • 1 cup dry Quinoa, cooked to package instructions
  • 1.5 cups Cherry Tomatoes, cut into fours
  • 1/2 large Cucumber, finely diced
  • 1 medium Sweet Onion, finely diced
  • 2 bunches Curly Parsley, minced
  • 1 bunch Mint, minced
  • 1/4 cup Extra Virgin Olive Oil ( or to taste )
  • Juice of 2 Lemons
  • Salt and freshly ground Pepper to taste
Mix all ingredients together in a large salad bowl. Perfect to eat right away, however I find flavors are best after a couple hours in the fridge.

Enjoy!
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