Tabouli with a Twist

Tabouli is one of my favorite salads. It pairs perfectly with any protein and is full of nutrient rich foods including parsley, tomatoes, cucumbers and is dressed with heart healthy olive oil. Typically prepared with bulgar, or cracked wheat, you can take this recipe to another level using quinoa. Quinoa is technically a seed, and is related to spinach, chard and beets. It is also happens to be a complete protein, which means that it contains all the amino acids necessary for our nutritional needs. High in iron and calcium, quinoa is a good source of manganese, magnesium and copper, as well as fiber. It is a wonderful gluten-free grain which can be used in salads or enjoyed sweetened for breakfast.

On The 1:1:1 Diet, this recipe would count as your protein. Enjoy this with a few pita chips (CARB) and hummus on top (FAT).

 INGREDIENTS:

  • 2 cups quinoa, cooked
  • 1 cup fresh parsley,chopped
  • 1/2 cup chopped scallions
  • 3 tomatoes, diced
  • 1 cucumber, diced ( I like Persian cucumbers as they have more crunch)
  • 1/4 cup olive oil
  • 5 lettuce leaves, whole
  • 1/2 cup lemon juice
  • salt and pepper to taste

PREP:
Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend. Enjoy in a bowl or serve on lettuce leaves. Serves 4.