Studying for my end of year exam at the moment and sadly haven’t got much time for fun experimenting with new dishes in the kitchen.. As a result all I want to eat is this trusty quinoa tabbouleh! It’s fresh, crunchy and zingy, great on it’s own, with a leafy salad or with a side of roasted veg, for breakfast {I love dinner leftovers for breakfast}, lunch or dinner!  I have a huge mint plant in the garden which is so abundant at the moment the perfect partner for this recipe. I also throw in big handfuls of fresh coriander and parsley, both incredible herbs. Parsley is very high in vitamin C great for boosting the immune system and coriander is rich in iron and magnesium, and a heavy metal chelator, binding to, and helping your body excrete any unwanted heavy metal residues such as mercury – which most of us have in our systems from amalgam fillings and/or eating tuna fish. The only real adaptation from a typical Middle Eastern tabbouleh recipe is that I’ve replaced the traditional cous cous or bulgur wheat with quinoa making it gluten free. Quinoa is definitely my favourite go-to grain {not really a grain but a seed}, high in fibre for digestive health, it also contains all 9 essential amino acids, an excellent source of protein for people on a vegetarian or vegan diet. It has a lovely nutty flavour and it’s also really easy and quick to cook. This really is an awesome summery salad!

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Ingredients:
1 cup uncooked Quinoa
1/2 red onion
1/2 lemon (juice)
2 handfuls of parsley
1 handful coriander
1 handful mint
1/2 tsp himalayan salt / sea salt
1 tsp cinamon
70g sultanas
3 tbsp oil – I like to get a good mix of good fats in so I use 1 tbsp Olive Oil, 1 tbsp Avocado Oil & 1 tbsp Hemp Oil but 3 tbsp Olive Oil is fine

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Instructions:
Soak the quinoa for 1-2 hours, then rinse well, drain and cover with water. bring to the boil and simmer until the water has been absorbed and the quinoa is light and fluffy.
Let it cool.
Chop the herbs and red onion and combine with the cooked quinoa.
Add the sultanas, lemon juice, salt, cinnamon and oils and combine well.

Serve with a side of roasted veg of your choice, or a fresh leafy salad. Today I had it with roasted sweet potato, butternut squash and fennel. Yum!

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Enjoy! x