This holiday season, delight your guests with this colourful, deliciously festive and gluten free quinoa tabouleh salad. Quinoa is one of the few plant foods that contains all nine essential amino acids and is very high in protein.
2 c uncooked quinoa
2 red bell peppers, diced
1 large cucumber, diced with seed removed
1 c chopped grape tomatoes
2 to 3 tsp freshly ground black pepper
1 c loosely packed fresh mint leaves
1 c loosely packed parsley
6 green onions, chopped
Seeds from 1 pomegranate
1 c sprouted legumes (optional)
Juice of 1 lemon
2 tsp moringa leaf powder
2 tsp ground coriander seed
1 1/2 tsp ground ginger
1/2 c oil (olive, avocado or other)
2 tbsp water
1 tsp sea salt
1 tsp tamari
2 Tbsp maple syrup
2 c cilantro leaves
3 small garlic cloves
1 tsp fresh ginger, minced
Rinse quinoa well under cold water.
Transfer to a large saucepan and add 4 c of water.
Bring to a boil over medium heat.
Reduce heat & simmer, covered, for 10 to 15 minutes until quinoa is fluffy and the liquid is absorbed.
While the quinoa is cooling, combine the ingredients ofr the dressing is a blender and blend until smooth.
Once cooled, mix all salad ingredients together then add dressing to desired taste and consistency.
Recipe sourced from chasorganics.com