QUINOA TABBOULEH SALAD

MEAL TYPE: Salad

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegetarian

MAKES 6 SERVINGS

This recipe is part of the 7-Day Reset Plan created by Dr. Chutkan, integrative gastroenterologist and founder of Gutbliss. Recipe by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015).

INGREDIENTS

1 cup uncooked quinoa, rinsed and drained

2 cups water

1 cup cucumbers, peeled and chopped

½ cup scallions, chopped

1 cup fresh parsley, chopped

¼ cup fresh mint, chopped

1 cup grape (or cherry) tomatoes, quartered

¼ cup olive oil

¼ cup freshly squeezed lemon juice

1 tsp. minced garlic

Sea salt and freshly ground black pepper to taste

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INSTRUCTIONS

In a small pot, combine the quinoa and water (or use half vegetable broth for a boost of flavor). Bring to a boil, cover, and reduce the heat to low. Simmer until done, about 15 minutes.
Chill thoroughly, at least 30 minutes. Add the cucumbers, scallions, parsley, mint, and tomatoes to the quinoa.
Next, season with salt and pepper to taste. In a separate small bowl, whisk the olive oil, lemon juice, and garlic until blended. Add to the quinoa and veggies and mix until thoroughly combined.Chill before serving.

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