Tabouli Salad
This salad is light, savory and very nutritious. Quinoa is high in fiber and high-quality protein. In fact, it contains more protein than any other grain while also packing in iron and potassium. One half cup of quinoa has 14 grams of protein and 6 grams of fiber. http://www.myrecipes.com/healthy-diet/super-foods/health-benefits-of-quinoa
Servings Prep Time
4servings 20mins
Cook Time
20 mins
Servings Prep Time
4servings 20mins
Cook Time
20 mins
Ingredients
  • 2cups Parsleychopped, steams removed
  • 3tbsp Chiveschopped fine
  • 1cup Cucumbersdiced, seeds removed
  • 2/3cup Tomatoesdiced
  • 2/3cup Lemon juicefresh squeezed
  • 1/3cup olive oilcold pressed, organic if possible
  • 1-2tsp Sea Salt
  • to taste Pepper
  • 1cup Cooked Quinoa
Instructions
  1. Prepare all the veggies. Here’s a pic. I remove about 1/2 the skin from the cucumbers, simply because it’s a bit of a better texture.
  2. Add cooked quinoa and mix well. Wait to add lemon juice, olive oil, 1 tsp of salt/pepper till you are just ready to serve. It’s better that way. I ended up adding a bit more salt to mine but that’s me. You can even omit the quinoa if you are grain sensitive. If you do so, reduce the liquid by about half or just add another cup of parsley.
  3. Mix and enjoy! This salad will keep for about 6 days in the fridge.