Quinoa Tabouleh
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This recipe has been one of my favourites for the last decade. Tabouleh tastes fresh and is full of parsley, which is an incredibly detoxing food for your gut and liver. However, the traditional version is made with bulgur wheat, which contains gluten and can really inflame a sensitive gut.
If you are struggling with grains in general, I suggest you soak the quinoa in cold water for two hours before cooking, then rinse thoroughly. This removes a large portion of the saponin content, which can be a culprit in upset tummies.
There are two key parts to this recipe. The first is to dice everything incredibly small - parsley and tomatoes. The second thing is to add plenty of good quality sea salt. Salt helps to break down raw food, and so will help your body to absorb the goodness in the parsley.
Quinoa Tabouleh
Serves 4
Ingredients:
3/4 cup quinoa
1 bunch of curly leaf parsley with the stems and leaves, chopped incredibly finely
3 tomatoes or 12 cherry tomatoes chopped very finely
1/2 tsp of cinnamon powder
1 - 1 1/2 tsp of good quality fine salt
1/2 to 1 whole lemon, depending on it’s size and to suit your taste
Directions:
If you have time soak the quinoa in cold water for two hours. Rinse thoroughly and then place in a pan with 1 1/2 cups of water. Bring to the boil.
Cover and reduce the heat to a simmer for about 7-10mins. It is ready when the water has been absorbed and the quinoa is translucent. Once cooked rinse with cold water in a colander to bring it to room temperature.
Slice the tabouleh super fine, and dice the tomatoes into very small squares.
Add the tomatoes, parsley and quinoa to a salad bowl. Sprinkle the cinnamon and salt on the top and then mix well.
Squeeze the lemon onto the salad, check if more salt is required, and then serve.