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Did you hear? Inner Sanctum Wellness is offering a >> FREE Downloadable 1-Day reBoot << just in time for spring! Try the juice, smoothie, lunch and dinner recipes, like this healthy and easy QUINOA TABBOULEH.
I've replaced couscous with quinoa, which is easier to digest than grains and provides a healthier option for the gut. When I discovered I suffered from leaky gut, I knew I could no longer eat certain goods, but I still wanted the satisfaction of eating foods which tasted similar to those I loved without doing further damage to my digestive system, so quinoa became my go-to food. Many times I'll simply eat it with a little olive oil, salt and pepper, just like rice.
Many people believe quinoa is a grain, but it's not. Quinoa is pseudocereal that is not technically a grain or a traditional cereal. It is a crop that has been grown for thousands of years and is grown mainly for its edible seeds and often referred to as an "ancient cereal". Related to spinach and beetroots, it is becoming a major food in America, Europe, China, and Canada, despite the fact that it has to be imported in these parts. Quinoa can grow in various colors such as white, yellow, pink, orange, red, brown, and black. The grains can be consumed whole as well as in the form of a flour, which I use to make pancakes and flatbread. It is primarily grown in South America, in the Andean region, including countries like Ecuador, Peru, Colombia, and Bolivia.
Quinoa is considered an essential “wonder food” because it has a tremendous amount of proteins, vitamins, minerals, and other nutrients.
It is rich in magnesium and phosphorous, as well as significant amount of iron, zinc, copper, and potassium. It even has trace amounts of calcium, sodium, and selenium. It is a good source of thiamin, riboflavin, folate, vitamin B6, and other b complex vitamins. This makes quinoa the perfect food to help regulate the internal functions and the metabolism of the body.
It is also a rich source of phytonutrients and flavonoids like kaempferol and quercetin, as well as tryptophan, which has its own special health benefits that add to the demand for quinoa.
What I love most about quinoa is the amount of protein components and vital amino acids found within it that the body needs for proper functioning. When I first began my wellness journey, I struggled with finding non-animal protein sources. Upon discovering quinoa, I found myself to be satiated and fuller longer, as the cooked "grains" are nutritionally dense.
Along with quinoa, I added mint, parsley to this recipe which are excellent blood purifiers and lemon juice is a good source of vitamin C which improves your skin quality, supports weight loss, aids digestion, freshens breath and helps prevent kidney stones.
As a side note, I love serving this dish with flatbread, which I made from quinoa, buckwheat or amaranth flour.
You can find flatbread and more recipes here.
1 c. QUINOA
3T. Extra Virgin OLIVE OIL
1 c. Fresh Flat Leaf PARSLEY, finely chopped
½ c. Fresh MINT Leaves, finely chopped
2 Medium ROMA TOMATOES, chopped
½ CUCUMBER, seeded and chopped
¼ c. Fresh LEMON JUICE
¾ tsp. SEA SALT
¾ tsp. BLACK PEPPER
HINT: Plan ahead. Prepare 3-4 cups of quinoa ahead of time and freeze. Simply defrost and use what you need for this recipe. Leftover quinoa can be used in other recipes.
Bring 2 c. Water and Quinoa to a boil. Turn heat to LOW. Cover and simmer until all liquid is absorbed. Use fork to fluff and separate grains. Remove from heat and transfer to refrigerator. Once quinoa has cooled, combine with remaining ingredients. Toss well. Serve immediately. For best results, chill 20-30 minutes before serving.
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Regina Thomas Dillard is the author of "FEED: Living Food Recipes to be Made and Eaten with Love", and founder of Inner + Sanctum Wellness, a business dedicated to assist others as they embark on their holistic journey. All products are handmade and sourced from reputable organic and natural ingredients purveyors.