Servings: 1 (Yield: 1 Medium Plate)
|Quinoa||12 Gm, ½ Cup (Soaked)||53||Borderline moderate|
|Cucumber||2 (Cut In Cubes)||<15||Very Low|
|Cherry Tomatoes||1/2 Cup (Chopped)||<15||Very Low|
|Organic (Non-Gmo) Soya Bean||6 Gm||<50||Low|
|Parsley||¼ Cup||<15||Very Low|
|Mint||2 Tsp (Chopped)||<15||Very Low|
|Groundnut Oil||1/5 Tsp||<15||Very Low|
Note: All ingredients used should be organic, free from pesticides and Non-GMO.
METHOD OF COOKING
1. Soak the quinoa till it swells up, rinse and transfer into a mixing bowl.
2. Whisk lemon juice, garlic gradually adding olive oil for the dressing.
3. Add the cut cucumber, tomatoes, soaked soya beans and herbs to the bowl with quinoa.
4. Mix in the dressing with salt and pepper. Add sea-salt, fresh lime-juice, ground pepper and minced garlic as per your taste.
5. Serve chilled.
Nutritional Chart (Nutrients/Serving)
|Energy (Kcal)||Protein (Grams)||Carbohydrates (Grams)||Fats (Grams)|
Nutritional Comments: Quinoa is such a versatile grain, you can add to any of your favourites to give you tasty yet healthy recipes. This Mediterranean salad is rich in vitamins and fibre which naturally refreshes your taste buds with the freshness from parsley, tanginess from tomatoes and cucumber crunch. The fats in this recipe are largely from olive oil which are all heart healthy MUFA’s which gradually improve your cholesterol profile and improve the absorption of fat soluble vitamins (A,D,E and K) in your body. Tabbouleh is a perfect start to your healthy Sunday brunch. Makes a great packed lunch or a picnic snack, add celery, flax seeds, avocado to this recipe to make it calorie dense and protein rich which serves as a complete meal.