Recipe: Dr. Murad’s Favorite Quinoa Tabouleh

Makes 5 servings

1 3/4 cups water
1 cup uncooked quinoa
½ cup coarsely chopped seeded tomato
½ cup chopped fresh mint or parsley
¼ cup raisins
¼ cup chopped cucumber
¼ cup fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon extra virgin olive oil
2 teaspoons minced fresh onion
¼ teaspoon salt-free herbal seasoning, such as Mrs. Dash, Salt-Free Spike,
or Bragg Organic Sprinkle
¼ teaspoon freshly ground black pepper

Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat,
and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Season with freshly
ground black pepper. Serve chilled or at room temperature.

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