Recipe – Quinoa Tabbouleh

This a Candida Diet friend version Quinoa Tabbouleh recipe, which we have found easy to prepare, tasty, and refreshing.

Quinoa Tabouleh Ingredients

• 1 cup finely chopped fresh parsley
• 1/4 Cup sweet onion, or green onions tops, or chive tops, finely chopped (optional)
• 1 cup of quinoa
• 2 cups of water
• 1/2 cup finely chopped fresh mint (optional)
• 1 medium cucumber, diced (1/4 inch cubes)
• 2 medium tomatoes deseeded and diced (1/4 inch cubes)
• 1 Avacado diced (1/4 inch cubes)

Quinoa Tabouleh Dressing Ingredients:

• Juice of one lime, about a tablespoon
• 2 tablespoons, extra virgin olive oil
• 1 medium garlic clove, minced or 3/4 teaspoon of garlic paste
• 1 teaspoon salt (Optional)
• 1/8 teaspoon white pepper (optional)

Quinoa Tabouleh Directions

• Gather all ingredients and necessary equipment
• Wash, prepare, measure vegetables and herbs.
• Rinse with hot water in a fine mesh wire strainer.
• In a medium saucepan, bring the water and the quinoa to a boil over high heat.
• Reduce the heat to low, cover, and Simmer the quinoa until all the water has evaporated—about 15 minutes.
• Transfer the quinoa to a mixing bowl and let cool to room temperature.
• Add tomatoes, onion, cucumber, parsley, and mint into the quinoa and mix thoroughly.
• In a small bowl, whisk together the lime juice, oil, garlic, salt, and white pepper.
• Add avocado and dressing to quinoa mix, and gently fold into the quinoa mix.
• Cover the quinoa mix and refrigerate for at least 30 minutes before serving.

Cook’s Note:

• If the salad is prepared longer than an hour ahead, do not dice and add the avocado until ready to serve.