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Tabbouleh Salad with Quinoa

Traditional tabbouleh uses bulgur and a heck of a lot of that cleansing herb, parsley. At San Francisco’s Parallel 37, the dish retains its herby appeal but swaps its grain base for our favorite protein-packed seed: quinoa. The restaurant’s new chef, Michael Rotondo, heralds the ancient seed’s health perks as well as its nutty flavor and crunchy texture. Pairs great with pita* or other flat bread.

Ingredients:

1 cup low-sodium or homemade vegetable stock or broth
½ cup quinoa
½ cup freshly squeezed lemon juice, plus more for seasoning
¼ cup extra-virgin olive oil
3 bunches flat-leaf parsley leaves, finely chopped (about 4 cups)
1 English cucumber, finely chopped (about 2 cups)
½ cup finely chopped mint leaves
½ cup finely chopped tomatoes
¼ cup finely chopped red bell pepper
Himalayan pink salt and freshly ground black pepper

(As always, use organic content as much as possible for the healthiest recipe.) 

 

Instructions:

1. In medium pot, heat oil over medium high heat. Add peppers, onion and garlic and sauté for about 4 minutes.

2. Stir in broth, rice, cumin and turmeric. Bring to boil. Reduce heat, cover and simmer for 45-50 minute or until rice is tender (do not stir during this time). Then gently stir in beans, corn, chiles and tomatoes. Heat through and let stand 5 minutes. Season to taste with salt and pepper and serve.

*See our recipe for gluten-free pita bread:

Gluten-Free Pita Bread

Makes 8 servings.

Original recipe (modified) and image source: http://www.purewow.com/entry_detail/recipe/6741/Tabbouleh-gets-a-makeover.htm

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