Since I'm nine months pregnant at the moment, I've been seeking out cooling and cleansing foods to help me stay comfortable and healthy during these final, hot days of a summertime pregnancy.
Last week I took some leftover Quinoa and made it into what turned out to be a delicious Tabouli salad. Today I thought I'd share the recipe!
Quinoa Tabouli Salad
These simple ingredients make a delicious cooling and cleansing summertime salad. Be sure to use organic produce and other ingredients whenever possible.
Because I use Quinoa instead of the more traditional couscous, it is also gluten free.
- 2 cups cooked Quinoa
- juice of 1 lemon
- 3 medium sized tomatoes - diced
- 2 scallions - diced
- 2 cups finely chopped fresh parsley
- 1/8 cup finely chopped fresh mint leaves
- 1/4 cup very fine extra virgin olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- salt & pepper to taste
In a medium sized bowl toss the cooked Quinoa with the lemon juice and let that sit while you prep your other ingredients.
Add to that the tomatoes, scallions, parsley and mint. Drizzle the olive oil and toss well to coat. Carefully toss in the cinnamon and cayenne pepper and season with salt and pepper to your taste.
Place the bowl in the refrigerator and allow the mixture to cool and blend for at least 2 hours.
Serve on a bed of organic greens or beside fish.
Also on The Organic Center's "Mission Organic Made Easy"