Syrian Quinoa Tabbouleh
Recipe / 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.
Serves: 6
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
1. 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.
2. 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.
3. Delicious served with falafels, hummus and flat bread or as a filling for wraps.
Hummus
Recipe / Lisa Guy
Chickpeas are an excellent source of resistant starch, which is considered a prebiotic as it helps the beneficial gut microbiota to grow
