quinoa tabouli

tabouli made with quinoa [traditionally made with wheat bulgar] is so great. i would be hard pressed to find a single dish that had more fiber and nutritional value for your fork- full. quinoa is very high in protein and complex amino acids for a vegetarian source, and parsley and raw garlic are two of the best foods you can eat.

measure 1 cup of quinoa into a pan with 2 cups of water and 1/2 t of sea salt. cover and let simmer, 10-15 minutes, until the water has been absorbed. let rest. while it is still a bit warm, squeeze the juice of one lemon into the quinoa. add one large bunch of chopped italian, flat- leaf parsley, chopped tomatoes [this time of year, the smaller ones have way better flavor], and about 1/4 cup of good olive oil. press 2-3 cloves of garlic through a press, chopping off the garlic as it is extruded in 1/16″ increments with a sharp, but disposable, knife [don't use a good knife metal on metal]. taste and adjust seasoning if needed.

i have made this with wild rice before. i try not to eat too much wheat because of it’s inflammatory effect, and quinoa has a much better nutritional profile. i never get tired of parsley, garlic, and olive oil.