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!
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.