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By Shane Young | September 4, 2017 |
Quinoa tabbouleh is a delicious vegetarian side dish that features the seeds that pack an extra protein punch, which is a great break from meat when it’s hot out! The finely chopped parsley and mint, plus fresh vegetables, can be really refreshing on hot days.
Quinoa is a plant native to parts of South and Central America. These small, edible seeds provide significant health benefits:
–Protein: It contains all nine essential amino acids, making it a complete protein. 1 cup of cooked quinoa contains approximately 8 grams of protein.
-Other Nutrients: Quinoa also contains nutrients such as fiber (5 grams per cup), iron, magnesium, calcium, potassium, zinc, and B-vitamins.
-Gluten-Free: It is a seed, so it’s a safe alternative for those looking for a gluten-free substitution to wheat, barley, rye and other gluten containing grains.
-Filling: With so much fiber and protein per serving, adding quinoa to salads and other lighter dishes is a great way to help you feel satisfied longer.
Enjoy as part of this quinoa tabbouleh salad. I really love this recipe, especially at the end of summer with the tomatoes so fresh and in season! Try to get everything fresh and organic for maximum nutritional value which equals maximum cellular nourishment!Here is the basic recipe (double or triple everything depending on how much you need!)
1 cup dried quinoa, cooked according to recipe
2 Persian cucumbers diced
2 tomatoes diced
2-3 green onions sliced
1/2 cup each finely chopped parsley and mint
2 T fresh lemon juice
4-5 T Extra Virgin Olive Oil
1/2-1 garlic clive pressed or grated
Salt and pepper
Whisk together and season to taste.
Put all ingredients in a large bowl. Add dressing and mix thoroughly paying attention to preferred moistness of the salad. Taste for flavor and adjust seasoning if necessary.
Best to refrigerate at least 1-2 hours before serving. Enjoy!
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