Quinoa Tabbouleh Salad

Fresh parsley, mint, and lemon juice are the bright flavors that make this Lebanese dish so popular. The quinoa mingles beautifully with the fresh herbs and citrus.

Quinoa is an excellent alternative to bulgar wheat, which is traditionally used in this recipe, as it is gluten-free and higher in protein than most grains.

1 cup cooked quinoa

1 green onion, minced

1 ¼ cup Italian parsley, minced

1/2 cup fresh mint, minced

1 tablespoon lemon juice

1 tablespoon extra virgin olive oil or flax seed oil

1 teaspoon ground cumin

White pepper to taste

Combine all ingredients, toss well and serve immediately or chill in a covered container for up to 4 days.

Serves 4

from The Detox Diet, Third Edition: The Definitive Guide for Lifelong Vitality with Recipes, Menus, and Detox Plans by Elson M. Haas and Daniella Chace. Ten Speed Press (2012)

Leave a Reply

Your email address will not be published. Required fields are marked *