V.I. Holistic Nutrition
  • Home
  • SERVICES
    • TALKS
  • ABOUT
    • TESTIMONIALS
    • FREQUENTLY ASKED QUESTIONS
  • BLOG
  • SHOP
  • CONTACT

BLOG

V.I. Holistic Nutrition

Quinoa Tabbouleh

3/14/2017

Comments

 
Picture

















​Here's another great recipe from FMTV.  Perfect for a Spring lunch.
Ingredients
(use organic ingredients where possible)
  • 1 cup cooked quinoa - I buy mine from Bulk Barn.​​
  • 1 medium tomato, finely diced
  • 1 cup parsley, finely chopped
  • 1/4 medium red onion, finely diced
  • 2 Tbs. extra virgin olive oil - try to buy cold-pressed.
  • 2 lemons, juiced - or just squeezed.
  • Sea salt to taste
  • Serve with tin of wild and sustainably caught salmon (or) 1 cup cooked chickpeas.

Picture
Method:
​​1.  In a large bowl, mix together the cooked quinoa, chopped tomatoes, onion, parsley, olive oil and lemon juice. (I add my chickpeas here).
2.  Mix well and add salt to taste.
3.  Serve on a bed of fresh mixed greens or spinach.
​Serve it as a main, a side dish or as a filling for bell peppers, lettuce cups or wraps.

​
​
Nutritional Information:
Naturally gluten free, a complete protein and a source of iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber, quinoa is a nutritional powerhouse!

Go here to print this recipe:  recipe_quinoa_tabbouleh.docx


Comments

    Categories

    All
    Appetizers
    Breakfast Recipes
    Desserts And Treats
    Detoxifying Bodywork
    Dinner Recipes
    Dips Spreads & Sauces
    Healthy Holistic Home
    Holistic Health Articles
    Juices
    Lunch Recipes
    Out And About
    Raw Meals
    Recommended Products
    Salads
    Smoothie Recipes
    SOFAS FREE Recipes
    Soups And Stews

    RSS Feed

© COPYRIGHT 2015. ALL RIGHTS RESERVED.
Photo used under Creative Commons from Wisconsin Department of Natural Resources
  • Home
  • SERVICES
    • TALKS
  • ABOUT
    • TESTIMONIALS
    • FREQUENTLY ASKED QUESTIONS
  • BLOG
  • SHOP
  • CONTACT