Quinoa Tabbouleh

 

Traditionally tabbouleh is made with wheat and is more of a garnish with high amounts of parsley. However. this gluten-free version uses quinoa* instead of wheat and less parsley to make for a tasty, healthy and colorful side dish which will go well with just about any meal. If you would like to try the dish as a main course, add some healthy chicken (preferably cage free organic).

*If you have not tried quinoa yet, this would be a great dish to start with. Take a look at this quote from WHFoods.com:

“A recently rediscovered ancient “grain” native to South America, quinoa was once called “the gold of the Incas,” who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa’s amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorous, this “grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.”

http://www.tbyil.com/Quinoa_Tabbouleh.htm

For more delicious and healthy recipes, go to:

http://www.tbyil.com/healthy_recipes.htm