Lebanese Tabbouleh with a twist

Slowly but surely all of us are getting used to the Ramadan routine.  This year, the fast day is longer and the time between iftar and suhoor is much shorter.  I don’t know about you, but I find myself feeling very full when I wake up to eat my suhoor because it’s only been like 4-5 hours since iftar and dinner.  Keeping this in mind, I thought I would take a recipe Nutrition Unplugged posted and change it up a bit. It’s a light dish that’s chock full of healthy benefits.  Feast your eyes on a a not so traditional Lebanese Tabbouleh.  Instead of bulgur, I’ve used red quinoa. Quinoa is a seed that is protein rich and contains all 9 amino acids that our bodies need.  Try this for iftar or as a side with your dinner, I’m sure you’ll enjoy it!

Lebanese Tabbouleh with a Twist

1/2 cup of cooked red quinoa (see note below)
juice of 3 limes
1 bunch of parsley, washed thoroughly and diced finely
handful of mint leaves, washed and diced finely
2 medium tomatoes, diced into cubes
3 scallions (green onions), sliced thinly
1 Tbsp good olive oil
salt to taste

Quinoa note: Take a 1/4 measuring cup and pour in dry quinoa until the cup is just half full and give it a good rinse. Put it into a pot with 1/2 cup of water. Boil and then reduce heat to a low simmer until quinoa is cooked. Cool before adding to the rest of the ingredients.

Another Quinoa note:  If you can’t find red quinoa, switch it up with any other variety.

Combine all of the ingredients in a large bowl and refrigerate until ready to serve.

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