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Wednesday, July 20, 2011

Quinoa Tabbouleh


Quinoa (pronounced "kin-wah") is a grain-like seed that can be used in the place of rice and other grains. Known for its impressive resumé, quinoa should be eaten by all in liberal amounts (in my opinion:). This is one of my very favorite quinoa recipes from the Clean Program with a few modifications: I used cilantro instead of parsley and 1/8 cup of olive oil instead of half a cup). It's vegan, gluten-free, high in protein, and oh-so-tasty!


Ingredients:

2 cups cooked quinoa
1/2 cup dried currants
1/4 cup chopped raw almonds
1/2 cup diced carrots
1/4 cup chopped mint
1/4 cup scallions cut thinly on the diagonal
1/4 cup chopped cilantro
1/4 cup lime juice
1 teaspoon raw agave nectar
1/4 teaspoon ground cumin
1 teaspoon sea salt
1/8 cup olive oil



Preparation:

1. To cook quinoa: measure 1 cup raw quinoa and add to a pot with 2 cups water. Bring to a boil, then cover and simmer for approximately 15 minutes. Set aside to cool.
2. Once quinoa is totally cooled, mix all ingredients in a large bowl and let sit for 20 minutes to allow flavors to blend.
3. Enjoy! XO

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