From the Be Well Kitchen: Quinoa Tabouli Recipe

Quinoa Tabouli
By Be Well Health Coach Jackie Damboragian

As the warmer months approach, this is a recipe I love to make at the beginning of the week and have around as a quick snack, to add to salads or serve as a side dish. It will stay good in the fridge for about 5 days, and tastes better the longer it sits and marinates. If you don’t have the herbs mentioned, you can certainly add others, I imagine that basil would be particularly delicious!

Ingredients (Servings: 4-6)

  • 1 cup uncooked quinoa, rinsed and drained. (*do not skip this step; quinoa has a bitter coating on it that needs to be rinsed off*)
  • ½ cup chopped scallions
  • 1 cup chopped parsley
  • ¼ cup chopped fresh mint
  • ½ cup quartered grape tomatoes
  • sea salt and fresh ground pepper to taste
  • ¼ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 1 teaspoon minced garlic

Directions

After rinsing the quinoa, cook it as per package (usually a 2:1 ratio of liquid to grain).

Add scallions, parsley, mint, and tomatoes to the quinoa. Mix. Add salt and pepper to taste.

Whisk olive oil, lemon juice, and garlic together until blended.  Add it to quinoa and veggies and mix until thoroughly combined.

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