In the cooler months it is only natural to be drawn towards slightly heavier and more grounding foods. If you are on a healing and cleansing program this is usually fine, so long as you continue with a high intake of fresh fruit, juice and salads and pay attention to the overall balance in your diet.
Quinoa is regarded to be alkaline, which makes it more suitable for a detox lifestyle than most other grains. Black quinoa has a crunchier texture and nuttier flavor than white quinoa. Its color also signifies a higher level of anthocyanins that have an antioxidant effect, which helps to protect against exposure to toxins and reduce inflammation. The same components are responsible for giving blueberries their health preventative benefits.
Quinoa also makes a great substitute for traditional bulgur wheat in this tabouli recipe, for those who are following a gluten-free diet.
You can serve this tabouli on its own, as a side dish, a component of a mezze platter or salad buffet. It would pair wonderfully with other mediterranean-inspired dishes like raw zucchini hummus, baba ghanoush, raw or roasted beets and grilled veggies like zucchini, peppers and eggplant.
To make it a main dish in itself I served it with sliced avocado with extra lemon and topped it off with sprouted pumpkin seeds.
I used a combination of extra virgin olive oil and Vega Antioxidant Omega Oil, which I like for its great flavor but also because it offers the perfect balance of essential fats. However, if you prefer you could substitute the Vega Oil for extra olive, flax or hempseed oil.
It’s a simple variation on traditional tabouli that is more filling than a regular salad yet still very light and fresh.
- ¾ cup black quinoa
- 4 Italian tomatoes, diced
- 5 Japanese cucumbers, peeled and diced
- 1½ cups parsley, chopped
- ½ cup dill, chopped
- ¼ cup red onion, diced
- 1-2 cloves garlic, chopped
- 2 T olive oil
- 2 T Vega Antioxidant Omega oil
- ¾ teaspoon Himalayan salt
- ½ teaspoon garam masala
- Dash of hot paprika
- Juice of one lemon
- Place quinoa in a pot with 1½ cups water and a pinch of Himalayan salt and bring to a boil. Cover and simmer for about 20 minutes or until all water is absorbed. Turn off the heat and fluff with a fork and allow to cool.
- Meanwhile, put olive and Vega oil, lemon juice, salt, hot paprika and garlic into a large mixing bowl and whisk to combine. All other ingredients including the quinoa and mix well. Allow to sit for around 30 minutes to allow the flavors to combine.