quinoa tabouli



  • 4 cups cooked quinoa - while warm add:
  • 1/3 c lemon juice, 1/3 c olive oil, 1 tsp ume plum vinegar or 1 tsp sea salt, black pepper

    • cover and put in the fridge for about an hour

  • 1/2 bunch parsley stems removed - about 1 1/2 cup, and 2 scallions - chop fine
  • 2-3 tomatoes, l/2 seedless cucumber or 1 peeled regular cucumber, 4-5 jalapeno olives (optional) - diced

    • add quinoa mix to veggies, stir and serve with romaine lettuce and cubed yellow tofu

    cube 1 pound of xtra firm tofu - heat 2 Tbs of olive oil in an iron skillet, add tofu, shake about 1/2 tsp tumeric and mix in well, add a generous squirt of braggs liquid aminos - about 1 tbsp, cook for 5 minutes - turning frequently to prevent burning




    for rainbow quinoa tabouli, also add: 1 large carrot, grated, 1 medium beet, grated or shaved with vegetable peeler, 1 cup fresh spinach cut into small pieces (home grown and/or local grown whenever possible!)... serve with summer squash in season


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