Quinoa Tabbouleh Salad | Anti Candida

Quinoa Tabbouleh Salad | Anti Candida

Quinoa (pronounced Keen-wah) is actually a seed and not a grain.  It is considered a superfood for its amazing properties.  High in protein, low in carbs and containing all of the essential amino-acids – this is most definitely a grain to start getting familiar with!

 

Particularly if you follow a Vegan diet, this is a go to grain for it’s high protein content.  I find it extremely versatile as well, and delicious!  In this recipe I use it as the base to make a traditional Persian dish.  For my personal chef clients I often pair it with some homemade hummus and grilled veggies!

Enjoy ❤️

Quinoa Tabbouleh Salad Recipe

Quinoa Tabbouleh Salad
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Quinoa Tabbouleh Salad

Vegan | Gluten-Free | Anti-Candida
Course Salad, Side Dish
Servings 4

Ingredients

  • 1 cup tri colored quinoa*
  • 1 cup filtered water or vegetable broth
  • juice of two lemons
  • ½ - 1 teaspoon sea salt
  • ¼ cup olive oil
  • 4-5 green onions minced
  • 3-4 cloves fresh garlic minced
  • 1 cup cherry tomatoes small chop
  • 1 cup persain cucumbers small dice
  • 1 handful parsley minced
  • 1 handful cilantro minced
  • 1 handful mint minced (optional)
  • 1/2 cup roasted and salted sunflower seeds or pine nuts
  • Pinch black pepper

Instructions

  1. Place the quinoa in a fine mesh strainer and rinse thoroughly under water to remove any dirt and loosen bitter coating.   Next place it in a small sauce pan with 1 cup water or broth and a pinch of sea salt. Bring to a boil, then cover and let simmer for 15 minutes. After 15 minutes, turn off the heat but keep the lid on the quinoa for another 5 minutes to prevent sticking to the bottom of the pan.
  2. In a small bowl place the olive oil, lemon juice, minced garlic and salt and pepper and combine with a whisk.
  3. Mince, chop and dice all of the vegetables and place in a bowl with the sunflower seeds or pine nuts
  4. Take the quinoa and fluff it with a fork while removing it from the saucepan and placing it in a large bowl. Fold in all of the vegetables and herbs with the fork and then drizzle the dressing over all of it.
  5. Taste to see if it needs more seasoning.

Recipe Notes

*Any color quinoa will work with this recipe.

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