Wednesday, October 22, 2014

Lebanese style Quinoa Tabbouleh

I love Quinoa, it's a complete protein so it provides me with more energy than any animal protein could ever manage.
I love taking traditional recipes and just substituting whatever grain is called for with Quinoa. This time I snuck Quinoa into this traditional Lebanese dish, and even though for some reason this took me quite a while to make I am officially obsessed.
Herbs like mint and parsley are SO fucking good for you and you should be eating them everyday. This recipe is loaded with vitamins and minerals and if you make this in bulk every week you are more than set. Amazingly refreshing in summer, but there is no reason you can't eat this all year round.
For best flavor use organic herbs & tomatoes from a farmer that looks happy with his life, no kidding.

1 cup Quinoa
3 big tomatoes 
3 scallions
2 cups finely minced fresh parsley
1 cup finely minced fresh mint

1/4 cup of extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon sea salt
1/2 teaspoon black pepper
juice of one large lemon
Zest of half a lemon (organic!)

Cook the Quinoa with 2 cups of water, drain it and cool it in the fridge.
Dice and seed the tomatoes and set them aside.
Finely shop the scallions.
Take the Quinoa out of the fridge when cold and stir in the olive oil, spices, lemon and herbs,
Then add in the scallions and tomatoes and serve as cold as possible. Tastes even better the next day.




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