advertisement

Entrée


Print this page | Sign up for free e-bulletins
 | Bookmark This Page
Quinoa Tabbouleh
 
Description

Traditional tabbouleh is made with bulgur wheat. Quinoa, a native grain of the high Andes, is higher in protein than bulgur wheat, gluten-free, and quinoa is easy to cook. The red variety is particularly attractive in this vegetable-and-herb-packed salad. This makes a satisfying main course for lunch.

Food as Medicine
Quinoa is high in magnesium - which helps relax blood vessels, resulting in fewer headaches for migraine sufferers and decreased risk of hypertension and stroke. It is also a good source of manganese, iron, copper, phosphorous, and riboflavin.

 
Ingredients

1 pound beets
2 cups red quinoa
1⁄2 cup extra-virgin olive oil
1⁄4 cup freshly squeezed lemon juice
3 garlic cloves, mashed
1⁄2 teaspoon salt
pinch of red pepper flakes
1⁄3 cup chopped fresh Italian parsley
1⁄4 cup chopped fresh mint
3 scallions, chopped
2 ounces arugula
1⁄2 pomegranate, seeds removed and reserved
1⁄4 cup chopped Marcona almonds

 
Instructions
  1. Preheat the oven to 350° F. Line a baking sheet with aluminum foil.
  2. Pierce the beets in a few places with a fork. Bake for 45 minutes to one hour, until tender and easily pierced with a knife.
  3. Remove the beets from the oven and allow to cool for 20 minutes. Use paper towels to peel off the skins or your hands will be pink for days. Cut into cubes and set aside.
  4. Meanwhile, bring four cups salted water to a boil. Add the quinoa. Lower the heat, cover, and simmer for 20 minutes, until the quinoa is dry and fluffy. Let cool.
  5. In a salad bowl, whisk together the oil, lemon juice, garlic, salt, and red pepper flakes.
  6. Add the beets, quinoa, parsley, mint, scallions, and arugula and toss well to combine.
  7. Divide the salad among serving plates. Top with pomegranate seeds and almonds before serving.

Makes 4 to 6 servings


Serves 4-6

Nutrients Per Serving:
Calories 403
Fat 23 grams
Saturated Fat 2.7 grams
(49.0% of calories from fat)
Protein 9.0 grams
Carbohydrate 44.6 grams
Cholesterol 0 mgs
Fiber 7 grams

This recipe is from Dr. Weil's cookbook: True Food: Seasonal, Sustainable, Simple, Pure.

 

For your free personalized supplement recommendation, visit Dr. Weil's Vitamin Advisor.

The Weil Vitamin Advisor
Get your FREE personalized vitamin recommendation & supplement plan today!

Dr. Weil on Healthy Aging
Follow Dr. Weil's Anti-Inflammatory Diet and save 30%. Start your 14-day free trial now!

Stay Connected with Dr. Weil
Promote the health of your body, mind and spirit - sign up for Dr. Weil's FREE newsletters today!

Vitamin Library
Supplement your knowledge with Dr. Weil's essential vitamin facts. Learn why they are necessary and more.

Dr. Weil's Head-to-Toe Wellness Guide
Your guide to natural health.
Use the Wellness Guide today!

Dr. Weil's Anti-Inflammatory Diet Food Pyramid
Our interactive tool can help improve overall health through diet.

 
Copyright © 2016 Weil Lifestyle
Information on this web site is provided for informational purposes only and is not intended as a substitute for the advice provided by your physician or other healthcare professional. You should not use the information on this web site for diagnosing or treating a health problem or disease, or prescribing any medication or other treatment.

Ad Choice
Advertising Notice

This Site and third parties who place advertisements on this Site may collect and use information about your visits to this Site and other websites in order to provide advertisements about goods and services of interest to you. If you would like to obtain more information about these advertising practices and to make choices about online behavioral advertising, please click here

  

Entrée


Quinoa Tabbouleh
 
Description

Traditional tabbouleh is made with bulgur wheat. Quinoa, a native grain of the high Andes, is higher in protein than bulgur wheat, gluten-free, and quinoa is easy to cook. The red variety is particularly attractive in this vegetable-and-herb-packed salad. This makes a satisfying main course for lunch.

Food as Medicine
Quinoa is high in magnesium - which helps relax blood vessels, resulting in fewer headaches for migraine sufferers and decreased risk of hypertension and stroke. It is also a good source of manganese, iron, copper, phosphorous, and riboflavin.

 
Ingredients

1 pound beets
2 cups red quinoa
1⁄2 cup extra-virgin olive oil
1⁄4 cup freshly squeezed lemon juice
3 garlic cloves, mashed
1⁄2 teaspoon salt
pinch of red pepper flakes
1⁄3 cup chopped fresh Italian parsley
1⁄4 cup chopped fresh mint
3 scallions, chopped
2 ounces arugula
1⁄2 pomegranate, seeds removed and reserved
1⁄4 cup chopped Marcona almonds

 
Instructions
  1. Preheat the oven to 350° F. Line a baking sheet with aluminum foil.
  2. Pierce the beets in a few places with a fork. Bake for 45 minutes to one hour, until tender and easily pierced with a knife.
  3. Remove the beets from the oven and allow to cool for 20 minutes. Use paper towels to peel off the skins or your hands will be pink for days. Cut into cubes and set aside.
  4. Meanwhile, bring four cups salted water to a boil. Add the quinoa. Lower the heat, cover, and simmer for 20 minutes, until the quinoa is dry and fluffy. Let cool.
  5. In a salad bowl, whisk together the oil, lemon juice, garlic, salt, and red pepper flakes.
  6. Add the beets, quinoa, parsley, mint, scallions, and arugula and toss well to combine.
  7. Divide the salad among serving plates. Top with pomegranate seeds and almonds before serving.

Makes 4 to 6 servings


Serves 4-6

Nutrients Per Serving:
Calories 403
Fat 23 grams
Saturated Fat 2.7 grams
(49.0% of calories from fat)
Protein 9.0 grams
Carbohydrate 44.6 grams
Cholesterol 0 mgs
Fiber 7 grams

This recipe is from Dr. Weil's cookbook: True Food: Seasonal, Sustainable, Simple, Pure.

 

For your free personalized supplement recommendation, visit Dr. Weil's Vitamin Advisor.