TWISTED TABOULI 

Well, we could just call it Ab-Fab Tabouli or Tabouli with a Twist or Quinoa Tabouli, Kidney Toning Tabouli or maybe after you've made it you might come up with something amazing - Tabouli Magic or Tabouli - no, there's only enough left for me!

Wheat & Gluten Free, Dairy Free, Egg Free, Peanut Free, Corn Free.

The measurements are only a guide - add or subtract according to your individual taste and the quantity required. 

This recipe makes a good amount for two people who love it and probably lasts for two and a half meals.  I tend to have it as a meal with a chunk of bread smeared with avocado all over it and hoummus to dip into - whatever tickles your taste-buds. 

The only problem with this dish is that you run the risk of being a complete piggy and eating too much or hiding it in the fridge and pretending it's all gone so that you don't have to share it!

  ~~ SUPER EASY & SUPER YUMMY ~~

INGREDIENTS

1 cup of Quinoa - available at most good Health Food Shops and some supermarkets with a good health food section. Soak in cold water for 15mins, then rinse well before cooking.

1 Large bunch of Parsley - curly or flat leaf or a mixture of both - washed & dried. 

Optional, but not essential, is the addition of Mint.  Washed & dried. Be prepared for the delights of mint that linger long after eating it!

1 - 2 medium sized Lebanese Cucumbers - skin on (wash first) or off, your choice - cut the vegetable down the length of it and using a spoon gently scrape out the seeds, then dice the cucumber into small squares

1 - 2 tomatoes (round or roma) - deseeded and chopped into small pieces - If tomato is a problem for you - Just leave it out. 

Either a small Spanish(red)Onion- my preference - or a few eschallots finely diced/chopped

Crush 2 - 3 Medium sized cloves of fresh garlic - depends on your love of garlic

Pinch of Salt

Juice of one lemon

Olive oil (quantity is difficult - I do a good Jamie Oliver ‘lug' of oil). Try a tablespoon at a time and see how it goes (you don't want too much oil sitting in the bottom of the bowl; you just want to dress the contents)

STEP 1.

Cook the QUINOA (pronounced keen-wa)

Ratio is always 1:2, the same as rice.  1 cup of Quinoa: 2 cups of water. 

Place in small saucepan with the lid on, bring to the boil then drop the heat and simmer for 10 minutes.

After 10 minutes, remove from the stove and leave the lid on as it needs to sit for 15 - 20 minutes to finish cooking.  (DO NOT peak into the pot as the Quinoa needs all the steam to finish the cooking process).  

After 15-20 minutes you can remove the lid to cool the Quinoa more quickly - if you're in a hurry to get this on the table - otherwise prepare it earlier in the day and allow it to stand and cool to room temperature.

STEP 2.

Preparation

Whilst the Quinoa is cooking, steaming and cooling off, take this opportunity to prepare the rest of your ingredients as described.

STEP 3.

Making Twisted Tabouli

Finely chop your Parsley and Mint or even better, bung it in the food processor for a quick and easy option.  Combine with the rest of the prepared vegetables in a medium size bowl and when the Quinoa is cool, mix it through with the other ingredients; dress with the salt, lemon juice and olive oil to taste.

Bon appétit,

Love, Beth

NUTRITIONAL NOTES

Quintessential Quinoa

• Ancient staple food of the Incas
• Has the highest protein content of all the grains
• Has more calcium than milk
• Higher in essential fatty acids (good fats) content than any other grain
• Good source of iron, phosphorous, B vitamins and vitamin E
• Generally strengthening for the whole body; specifically tonifies the kidney yang (warming and energising function of the body) and the pericardium functions.

Pleasurable Parsley

• Can improve digestion
• Detoxifies meat or fish poisoning (if you can eat after the poisoning)
• Several times the amount of vitamin C than citrus contains
• High source of pro-vitamin A, chlorophyll, calcium, sodium, magnesium and iron.
• Can promote urination and can be effective for nearly all kidney and urinary difficulties, although not in the case of severe kidney inflammation as it is a warming food.
• May strengthen the adrenal glands and benefits the optic and brain nerves.
• Often used as a cancer preventative.
• Should not be used by breast feeding mothers as it can dry up milk production.

Okay, with all that goodness, how could you not want to make it a regular part of your diet? 

A great variation on this is to use half millet, half quinoa and cook in the same way.  Millet has amazing qualities that will make you want to find a way to incorporate it into your eating life.

Magnificent Millet

• Useful to include in your diet if you have diabetes.
• May be beneficial to the stomach and spleen-pancreas
• Moistens dryness
• May strengthen the kidneys
• Diuretic
• One of the two alkalising grains (the other is buckwheat) - can balance over-acid conditions
• Can retard bacterial growth in the mouth
• High amino acid (protein) profile
• Antifungal - fantastic grain for Candida Albicans overgrowth
• May soothe morning sickness

 • While Millet doesn't contain gluten as such, it does contain gliadin which is a protein that is a principal toxic component of wheat gluten. This means that many coeliac sufferers get a significant negative reaction to Millet. This should be approached with advice, and included or excluded in your diet based on your own digestive sensitivities.