It had been a while since my wife and I had GOOD Tebbouleh;
So, I decided to make some last night with Fresh Mint and Parsely from our garden.
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Ingredients: (about 3 servings)
1/2 cup rinsed Quinoa
1 cup Water
1 cup chopped Tomatoes (2 small or 1 large)
1 cup chopped Cucumber (1 small or 3/4 large)
1/2 chopped Bell Pepper (Red, Yellow, or Green)
1/4 Onion, sliced thinly and chopped (red or yellow or 1 small)
A handful of chopped Spring Onion (if available)
1 bunch of Fresh Mint, minced (if available)
1 bunch of Fresh Parsley, minced (or 1 heaping Tbl dried)
1 heaping Tbl Cilantro (Can be substituted for Mint)
Juice of fresh Lime/Lemon (or 1 Tbl juice)
1 Tbl EV Olive Oil
Salt & Pepper as needed
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Method:
Boil the Water and Quinoa in a saucepan, lower heat to a simmer and cover with lid.
Let cook 12-14 mins. until Water absorbed and Quinoa ‘tails’ visible.
Drain & allow to cool.
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Place all Salad ingredients in a large bowl, except Lime juice & Olive Oil.
Add Quinoa to bowl and toss to combine.
Add Dressing, toss again.
Season & chill before serving.
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Number of Servings: 3
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Calories: 196.3
Total Fat: 6.9 g (2 blocks)
Total Carbs: 28.9 g minus Dietary Fiber: 3.7 g = Net Carbs 21.6 g (2 blocks)
Protein: 5.4 g (From Quinoa, not counted)
Sodium: 10.6 mg
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Add 2 blocks of Favorable Low-Fat Protein for a balanced 2 block meal.
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I also made and we had some lightly steamed Kale with a little dried crumbled seaweed added
and a Tbl of dressing each consisting of a touch of gluten-free, low-sodium Soy sauce
and some rice vinegar with a little Cumin and white pepper.
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4 oz Kale each = 1 block net Carbs.
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Our Protein was 2 of my Turkey Burgers each made with some egg and Flax Meal
= 2 blocks Protein and Fat each burger for 4 blocks Protein each.
I added a 4oz glass of local Red Wine for a nice 4 block meal.
(with 2 blocks added Fat)