Syrian Quinoa Tabbouleh

Syrian Quinoa Tabbouleh

Syrian Quinoa Tabbouleh

By: Lisa Guy

Quinoa is a highly nutritious seed that’s rich in protein and dietary fibre to help keep you regular and promote healthy blood sugar levels. Quinoa is also a good source of iron which is needed to produce calming neurotransmitters like dopamine, as well as support strong immune function. Parsley is an excellent source of vitamin K required for healthy blood clotting, along with beta-carotene that offers protection against eye diseases including macular degeneration.


Servings

6

Prep time

Cook time

Recipe


Ingredients

  • 1 cup uncooked quinoa, rinsed
  • 1 large tomato, diced
  • 1 large English cucumber, diced
  • Bunch parsley, leaves finely chopped
  • Handful mint, leaves finely chopped
  • 4 spring onions, finely chopped
  • Juice 1 lemon
  • 1-2 tbsp olive oil
  • Good pinch sea salt & pepper

Method


  • Bring quinoa with 1¼ cups water to the boil in a small saucepan over medium heat. Reduce the heat to a simmer with the lid on for 12 mins. Leave covered with lid on for another 5 mins. Fluff your quinoa with a fork and set aside to cool.
  • In a large bowl, add cooled quinoa, tomato, cucumber, parsley and mint and spring onions and toss. Drizzle with lemon juice and olive oil and season with sea salt and pepper, then toss until combined.
  • Delicious served with falafels, hummus and flat bread or as a filling for wraps.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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