Quinoa Tabouleh
Quinoa (pronounced "KEEN-wah") is known as a 'super food' for its high nutritional profile. It is a complete protein and also a good source of manganese, magnesium, iron, zinc, potassium and calcium. It is also gluten free making it easy to digest. Quinoa is commonly used in place of rice, but can also be eaten as a breakfast food like a porridge (view breakfast quinoa idea).
This Quinoa Tabouleh keeps well in the fridge for a few days, so is a quick and easy snack or addition to a meal.
Ingredients:
1 cup quinoa
1 cup cherry tomatos (halved)
1 cup finely chopped parsley
Juice of half a lemon
1-2 tbsp olive oil
Sea salt to taste
Prepare the quinoa (see notes below), and leave to cool for 10-15minutes. Once cooled, combine quinoa with all other ingredients.
How to prepare Quinoa:
Rinse quinoa well under cold water. This removes the saponins which otherwise leave a bitter taste (if you've purchased your quinoa packaged, it is likely this has already been done for you).
Place two parts water to one part quinoa in a pot (e.g. add 2 cups of water to 1 cup of quinoa) and simmer for about 10-15 minutes until the grain becomes translucent and the water is absorbed.
Recipe adapted from The Athlete's Plate, Adam Kelinson.
