Quinoa Tabouli with Fresh Herbs | In the Kitchen with Dr. Siri Chand

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Quinoa Tabouli with Fresh Herbs

Jul 30

Quinoa Tabouli with Fresh Herbs

Quinoa Tabouli with Fresh Herbs

This gluten-free version of classic middle eastern salad is a favorite in out home. Unfortunately, some people are not able to digest or eat wheat so the classic recipe that uses bulgur wheat needs to be adapted. We find this to be so refreshing, especially in the summer when the fresh herbs are so so abundant.  It is wonderful to try different varieties of herbs and ingredients.

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Try This Recipe to Increase Your Fresh Green Herbs

Getting enough leafy greens can be challenging. Especially when it comes to fresh herbs. There are not always everyone’s favorite flavor owing to their bitterness. However, they have so many health benefits that I think it is wonderful to find recipes where you can eat them regularly. Tabouli is a great option.

If you have the ability, having a small window or patio garden can be a great way to grow these herbs affordably. Each year when they go to seed, there are literally hundreds of new plants that can come from one plant. Plus, they add such a wonderful quality of flavor and nutrients.

Food Can Be a Powerful Tool for Creating Health

The food we eat has a major impact on our health, but the way we prepare it can also have an effect. Eating a diet high in processed foods, sugar, and unhealthy fats can lead to many health problems, such as obesity and heart disease. But what if I told you that changing these factors could make all the difference? Just by cooking your meals with whole food, plant-based ingredients, you can improve your health.

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Fresh Tabouli Can Have Recipe Variations

There are so other flavor combinations that could be explored…

Basil + lemon zest

Mint + pomegranate

Thyme + black pepper

Dill + scallion

Parsley + basil

….. or a combination of all of them that appeal to you.

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Video Tutorial

Hop on the video below to explore a narrated version of how I make this recipe. 1-2-3 and done! Subscribe for channel content that is updated weekly with new videos to inspire your plant-based kitchen.

Recipe

When I share a recipe on the blog, this is the food that I eat every day in our plant-based kitchen. We don’t strive for perfection, we aim for nourishment that can sustain us for the work we feel called to do while on this planet. This is a way to increase your daily leafy green intake.

I encourage you to reinvent and change the recipes to suit your palate and interests. In many ways, these recipes could be thought of as building blocks that will help you to create a routine in the kitchen that helps to reduce the decision fatigue that can come up.

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Quinoa Tabouli with Fresh Herbs

Serving Size: 1 cup
Calories:

Ingredients

  • 2 cups organic quinoa cooked and cooled
  • 1 1/2 cups bunches of Italian flat-leaf parsley
  • 1/2 cup fresh organic mint
  • 1/2 cup fresh organic cilantro
  • 1/4 cup lemon juice or more to taste
  • 1/4 cup cold-pressed olive oil can use less
  • 1 cup cucumbers diced with seeds removed
  • 1 green onion chopped finely can omit
  • Celtic sea salt or Himalayan salt to taste ground pepper to taste

Instructions

  • Rinse 1 cup of uncooked quinoa and combine with 2 cups of water. Bring to boil and cover for 3-5 minutes. Lower the heat and simmer, uncovered until quinoa is tender which will take around 10-15 minutes.
  • Finely chops the herbs and mix in a bowl with lemon juice, olive oil, salt, and pepper. Dice the cucumbers and mix them with the other ingredients. Mix quinoa in and let sit fir few minutes prior to eating.
  • As an aside, I do prefer to let the quinoa cool prior to mixing as then it does not heat up the fresh herbs.

Hop Over to IG to See How to Make this Delicious Dish

I have been enjoying making videos of the meals that I love and have been sharing them on IG as the quick and abridged version. If you are on IG, check out the live preview here. Tag me if you make this dish. I would love to see your version!

Who am I??

Dr. Siri Chand Khalsa MD MS

Dr. Khalsa has had a life-long interest in mindful living as the basis for long-term vitality of mind, body, and spirit. She completed a residency in Internal Medicine at The Mayo Clinic in 2005 and is board-certified in Internal Medicine, Integrative Medicine, Lifestyle Medicine and Hospice/Palliative Medicine. Dr. Khalsa has deepened her studies on health and healing by becoming a Yoga Instructor, Reiki Master, and participating in a 2-year full-time program on Ayurveda at The Ayurvedic Institute in Albuquerque and India.

Serving as an Integrative Medicine PCP, an instructor at the University of Arizona Integrative Medicine fellowship for physicians, and consultant to other medical practices, she has dedicated her career to promoting an increased understanding in clinical medicine of the link between long term vitality and the daily choices we make. She is currently focusing her energy to support physicians who want to expand their personal understanding of new ways of healing through an experiential process utilizing techniques in Ayurveda, yoga, mindfulness, and plant-based nutrition. Study Ayurveda with Dr. Khalsa.

Learn more about me here.

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*Please note as an amazon affiliate, I earn from qualifying purchases which means I will receive a small fee if you purchase them. I have only included things I truly use. This post is for educational and informational purposes only and solely as a self-help tool for your own use. I am not providing medical, psychological, or nutrition therapy advice. You should not use this information to diagnose or treat any health problems or illnesses without consulting your own medical practitioner. Always seek the advice of your own medical practitioner and/or mental health provider about your specific health situation. For my full Disclaimer, please go here.

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