making quinoa tabouleh
I have a bit of a love/hate relationship with bread. I love the taste and the texture of a nice fluffy sandwich but I hate the feeling of bloating and lethargy that follows it.
How ironic then that when I’m pregnant it’s just about all I can manage to eat along with bananas and wheetabix! Now that the worst of my sickness is settling down and I’ve discovered that raw tomatoes and onion have an alkalising effect in the body despite their acidity perhaps it’s time to make this again – quinoa tabouleh. Not only is it a less glycaemic form of carbohydrate but it’s rich in protein. What’s not to like!
How to make Quinoa Tabouleh (serves 4)
250g dry quinoa, rinsed and drained
1/2 veg bouillon cube
1 tsp turmeric
3 tbsp olive oil
2 tbsp lemon juice
pinch of freshly grated lemon zest
2 cloves of garlic, crushed
pinch each of turmeric, ground coriander, ginger, cumin and paprika
1/2 tsp cinnamon
250g finely cubed tomatoes
2 spring onions, finely chopped
2 heaped tbsp coarsely chopped mint
50g coarsely chopped parsley
salt and freshly ground pepper
♥ Bring the rinsed quinoa to the boil in a pan with the water, stock cube and turmeric.
♥ Cover and simmer on a low heat until the quinoa is al dente.
♥ Remove from the heat, tip into a wide bowl and leave to cool for 20 minutes
♥ In a large bowl combine oil, lemon juice and zest, crushed garlic and spices.
♥ Tip the cooled quinoa into the bowl and add the chopped tomatoes, onions and herbs and toss gently.
♥ Season to taste with lemon juice, salt and pepper. Chill until serving.
This recipe is from Connor Middelman-Whitney’s fabulous ‘Zest for life: the mediteranean anti-cancer diet’ cookbook. Check out the Zest for Life website for more details or Connor’s youtube channel for walk-you-through videos of some of her favourite recipes.
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