Quinoa Tabbouleh
2 cups cooked quinoa
¼ cup currants (or raisins)
¼ cup chopped almonds (can substitute pine nuts, walnuts, pepitas, etc.)
½ cup diced carrots
¼ cup chopped mint
¼ cup chopped parsley
¼ cup thinly sliced scallions (white & green parts)
¼ cup lime juice
½ teaspoon ground cumin
1 teaspoon sea salt
½ cup olive oil
1 teaspoon maple syrup (optional)
Mix all ingredients in a large bowl and let sit for 20 minutes before serving to allow flavors to blend.
Recipe slightly adapted from Clean: The Revolutionary Program to Restore the Body’s Natural Ability to Heal Itself by Alejandro Junger, M.D. with Amely Greeven.
2 cups cooked quinoa
¼ cup currants (or raisins)
¼ cup chopped almonds (can substitute pine nuts, walnuts, pepitas, etc.)
½ cup diced carrots
¼ cup chopped mint
¼ cup chopped parsley
¼ cup thinly sliced scallions (white & green parts)
¼ cup lime juice
½ teaspoon ground cumin
1 teaspoon sea salt
½ cup olive oil
1 teaspoon maple syrup (optional)
Mix all ingredients in a large bowl and let sit for 20 minutes before serving to allow flavors to blend.
Recipe slightly adapted from Clean: The Revolutionary Program to Restore the Body’s Natural Ability to Heal Itself by Alejandro Junger, M.D. with Amely Greeven.
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