Quinoa Tabouleh

1 cup quinoa, rinsed and drained
1/4 tsp. ground turmeric (or 1 1/4″ piece of fresh turmeric)
1 3/4 cup water

In a saucepan, bring water to a boil, then add quinoa and turmeric and reduce heat to low. Cover and simmer until water is absorbed. Approximately 15 minutes. Transfer quinoa to a bowl and let cool.

1 cup cucumber, chopped
1 cup Roma or cherry tomatoes, chopped
1/2 cup parsley, mint, or cilantro, minced
2 scallions, minced
1 avocado, peeled, pitted and diced
Lettuce, washed, dried, and torn into bit size pieces as a bed for the Tabouleh.

When quinoa is cool add all ingredients together (except the lettuce), and stir until mixed.
This recipe is from the “How Not To Die” cookbook by Michael Greger M.D.

Mix Tabouleh gently with Lemon-Tahini Dressing. Serve with Falafel-Spiced Chickpeas. Both these recipes from the “Oh She Glows Every Day” cookbook by Angela Liddon.

Trackbacks & Pings

  • Falafel-Spiced Chickpeas – Balanced Basics For Life :

    […] well. Then add remaining ingredients and mix until the chickpeas are well coated. Goes well with Tabouleh. This recipe is from “Oh She Glows Every Day” cookbook by Angela […]

    2 years ago
  • Lemon-Tahini Dressing – Balanced Basics For Life :

    […] In a blender or food processor, mince garlic, then add remaining ingredients and blend until smooth. Keep dressing in an airtight container in the fridge for up to about a week. Use this dressing on the Quinoa Tabouleh. […]

    2 years ago