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Quinoa Tabouli

Quinoa TabouliIt's officially autumn but it still feels like summer!  Here are some recipes that I recently made with the bounty of fresh tomatoes from my mom's garden.  Tomatoes have all 4 major carotenoids, alpha- beta-carotene, lutein and lycopene.  Definitely an excellent source of anti-oxidants to reduce risk of macular degeneration. You can enjoy them in our Fresh Salsa.

The Tabouli was made with quinoa instead of the traditional bulgar wheat, an alternative for those who are gluten-free.  I actually prefer it over the wheat.  Quinoa also has antioxidant phytonutrients including Vitamin E as well as flavanoids like quercetin and kaempferol.  Enjoy!


1 cup quinoa, rinsed

½  teaspoon salt


2 Tablespoons fresh lemon juice

1 garlic clove, finely minced

½ cup extra virgin olive oil

salt and pepper to taste

1 English cucumber, diced

2 cups diced fresh tomatoes

2/3 cup fresh parsley, chopped

½ cup fresh mint, chopped

2 green onions, thinly sliced

  1. Bring the quinoa and salt to a boil in 1 ¼ cups water.  Reduce heat to medium-low, cover and simmer for 10 minutes.  Remove from heat and let stand, covered for 5 minutes.  Fluff with a fork.
  2. Mix dressing ingredients in a small bowl.
  3. Once quinoa is cool, toss with ¼ cup of the dressing.  This can be made up to a day in advance.  Chill
  4. Before serving, combine quinoa, cucumber, tomatoes, herbs and green onions with the remaining dressing.  Toss to coat.