Quinoa Tabbouleh Salad

Thrive Energy Cookbook

Posted by Running Press

About

A gluten-free twist on a traditional recipe, with loads more nutrients. Traditional tabbouleh is made with couscous, which is standard wheat. Quinoa contains about 20 percent more protein, is gluten-free, and is considerably easier to digest than wheat. serves 2 or 3

• Look for Mediterranean red pepper paste in Middle Eastern supermarkets or in the foreign food aisle at the grocery store.

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You Will Need (18 things)

  • ¼ cup Virgin Coconut Oil
  • 1 cup Quinoa (any color), rinsed and drained
  • 2 cup Water
  • 1 Large Sweet Onion , finely chopped
  • 2 tbsp Ground Cumin
  • 1 tbsp Ground Coriander
  • 1 tbsp Red Pepper Flakes
  • 1 tbsp Tomato Paste
  • 1 tbsp Mediterranean red Pepper Paste
  • 2 Medium Tomatoes , seeded and diced
  • 6 Green Onions , finely chopped
  • 5 Or 6 fresh Mint Leaves , torn
  • 1 ½ cup Fresh Italian Parsley , chopped
  • 2 tbsp Freshly squeezed Lemon Juice
  • 1 tbsp Pomegranate Molasses
  • 1 tbsp Grapeseed Oil
  • Sea Salt and freshly ground black pepper to taste
  • Lemon wedge, for garnish

Steps (3 steps, 18 minutes)

  1. 1

    Heat a medium saucepan over medium-high heat and drizzle the bottom with some of the virgin coconut oil. Add the quinoa; toast, stirring frequently, for 1 to 2 minutes or until dry. Add the water and bring to a boil. Reduce heat to the lowest setting, cover, and cook for 15 minutes. Remove from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork, transfer to a large bowl, and let cool.

  2. 2

    Meanwhile, heat another medium saucepan over medium-high heat. Add the remaining coconut oil and the onions. Cook, stirring frequently, until the onions are translucent, 3 to 4 minutes. Add the cumin, coriander, red pepper flakes, tomato paste, and red pepper paste. Cook, stirring, for another 3 to 4 minutes. Let cool.

  3. 3

    Add the paste mixture to the quinoa and toss gently until fully incorporated. Add the tomatoes, green onions, mint, parsley, lemon juice, pomegranate molasses, and grapeseed oil. Toss gently. Season with salt and pepper to taste and garnish with lemon wedge