Quinoa Tabouli – a light and delicious summertime treat
Quinoa Tabouli Salad
With the summer heat in full swing, we thought you might enjoy this cool recipe you can make with left-over quinoa. It also features quinoa rather than the more traditional cous-cous, making it healthy and gluten free!
Quinoa is one of the most healthy grains out there (or pseudo-grains, anyway – it’s not actually related to most other grains!). In addition to having high protein content it also can have beneficial effects on blood pressure and reducing the risk of cardiovascular diseases. One research study found that eating quinoa lowered overall cholesterol, triglycerides, and LDL levels in research participants. The authors state that “it can be concluded that the use of quinoa in diet can be considered beneficial in the prevention and treatment of risk factors related to cardiovascular diseases that are among the leading causes of death in today’s globalized world.”
- 2 cups cooked Quinoa
- juice of 1 lemon
- 3 medium sized tomatoes – diced
- 2 scallions – diced
- 2 cups finely chopped fresh parsley
- 1/8 cup finely chopped fresh mint leaves
- 1/4 cup very fine extra virgin olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- salt & pepper to taste
- Optional: avocado slices
In a medium sized bowl toss the cooked Quinoa with the lemon juice and let that sit while you prep your other ingredients.
Add to that the tomatoes, scallions, parsley and mint. Drizzle the olive oil and toss well to coat. Carefully toss in the cinnamon and cayenne pepper and season with salt and pepper to your taste.
Place the bowl in the refrigerator and allow the mixture to cool and blend for at least 2 hours.
Serve topped with avocado slices, on a bed of organic greens, or beside fish.
Also on SaraSnow.com